Chinese Tea Eggs

Chinese Tea Eggs

Description

Servings: 12 eggs

A delicious breakfast, snack, or side!

Ingredients

  • 12 eggs
  • Dried seaweed (optional)
  • Dried mushrooms (optional)
  • 3 tablespoons light soy sauce
  • 4 teaspoons dark soy sauce
  • 2 slices ginger
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 tablespoons Shaoxing wine
  • 4-5 cups water (enough so all eggs are submerged)

Spices

  • Chinese spice braising {packet}(https://thewoksoflife.com/chinese-spice-braising-packets/), OR
  • 3 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tablespoons black tea leaves
  • 1 teaspoon Sichuan peppercorns

Preparation

  1. Boil the eggs: bring to room temperature, then boil a large pot of water. Gently lower the eggs into the pot, and set timer for 7 minutes. After 7 minutes, scoop out the eggs and transfer to an ice bath.

  2. Prep the spice bath: combine all other ingredients in a large pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.

  3. Soak the eggs in the spice bath, ideally for 24+ hours. Eggs last in the fridge for 3-4 days.

Originally from WoksOfLife