Tea eggs are one of the traditional Chinese foods. These hard-boiled eggs have a little taste of star anise (八角) they look deep brown from the color of black tea.
Here (be) the recipe for tea eggs.
What do we need?
Ingredients
3 cups of water
2 tablespoons of black tea leaves
1 tablespoon of thin soy sauce
1 tablespoon of black soy sauce
1 (2 inch) piece of cinnamon (肉桂) stick
2 pods of star anise
¼ (teaspoon) of salt
8 large eggs
can we make it?
First, mix 3 cups of water, tea leaves, thin soy sauce, black soy sauce, cinnamon stick, star anise, and 1/4 teaspoon of salt in a large cooking pan; bring the soup to a boil. Reduce heat, cover the lid (careful), and simmer (文火慢煮) for 1 hour.
(two), place eggs and 1 teaspoon of salt into a medium pot; cover it cold water. Bring the water to bowl, reduce heat, and simmer for 20 minutes. Remove the pot from heat and cool. Tap cooled eggs with the back of a spoon to crack (使开裂) shells; do not remove shells.
Third, remove the pan from heat. Add the eggs and steep (泡) for at least 8 hours.
What should we pay attention to?
You can steep the eggs for up to 1 and a half days for a (rich) flavor (风味) .
The unpeeled eggs will (store) in the fridge for 4 to 5 days if they are tightly sealed (密封).
