Prep Time:
20 mins
Cook Time:
3 hrs
Additional Time:
8 hrs
Total Time:
11 hrs 20 mins
Servings:
8
Yield:
8 tea eggs
Ingredients
Directions
Gather all ingredients.
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 ½ days.
Cook’s Note
I eat these chilled and quartered as a side dish, appetizer, or snack.
Store unpeeled eggs in a tightly sealed container in the refrigerator for four to five days.
Nutrition Facts (per serving)
| 75 | Calories |
| 5g | Fat |
| 1g | Carbs |
| 7g | Protein |
