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Chinese Tea Leaf Eggs

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“One of my favorite dishes combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack.”
READY IN:
3hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water.
  2. Bring to a boil, reduce heat, and simmer for 20 minutes.
  3. Remove from heat, drain, and cool.
  4. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
  5. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest.
  6. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

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