Prep Time::20 mins
Cook Time:: 3 hrs
Additional Time:: 8 hrs
Total Time:: 11 hrs 20 mins
Servings::8
Yield::8 eggs
Ingredients
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3 cups water
2 tablespoons black tea leaves
1 tablespoon soy sauce
1 tablespoon black soy sauce
1 tablespoon tangerine zest
1 (2 inch) piece cinnamon stick
2 pods star anise
1 ¼ teaspoons salt, divided
8 large eggs
Directions
Combine 3 cups water, tea leaves, soy sauce, black soy sauce, zest, cinnamon stick, star anise, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 3 hours.
Meanwhile, place eggs and remaining 1 teaspoon salt into a medium pot; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. Tap cooled eggs with the back of a spoon to crack shells; do not remove shells.
Remove the saucepan from the heat. Add eggs and let steep for at least 8 hours, or for a richer flavor, up to 1 1/2 days.
Cook’s Note
I eat these chilled and quartered as a side dish, appetizer, or snack.