Chinese Tea Eggs

Chinese Tea Eggs

Details

Servings: 12 eggs

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, 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. Prepare the spice bath: combine all remaining ingredients in a large pot. Bring the mixture to a boil, then reduce to a simmer. Cover and simmer for 10 minutes. Turn off the heat, uncover, 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