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Chinese Tea Eggs

Maybe...maybe not...but my first recipe post is for Chinese Tea Eggs, a tasty snack and breakfast staple. Easy to make and the marbling makes it almost too pretty to eat.

One of my favorite snacks. First I look forward to revealing the cracked pattern. Next comes enjoying this seemingly simple hard boiled egg that is actually packed with flavor, predominantly soy with hints of warm cinnamon, star anise, and ginger finishing with a subtle sweetness. Yum!


Chinese Tea Eggs

You'll love these marbled tea eggs. They're salty, subtly sweet and warm with tones from cinnamon, star anise, and ginger. Keep a stock for snacking anytime!


Ingredients (makes 12)

1 dozen eggs, room temperature

4 cups water (more if needed to fully submerge eggs)

1/2 cup soy sauce

2 Tablespoons black soy sauce

2 teaspoons salt

3 tablespoons black tea leaves (or 3 black tea bags)

2 whole star anise (or equivalent in broken sections)

1 cinnamon stick

1 Tablespoon brown sugar

1/2" slice of fresh ginger

1/2 teaspoon whole black peppercorns


Directions

Place eggs in a medium/large saucepan. Cover with water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, drain, and cool in an ice bath. When cool, tap eggs with the back of a spoon to crack shells. Tap gently but confidently in different spots around egg. Leave shell on.


While eggs are cooling in the ice bath, combine 4 cups water, soy sauce, black soy sauce, salt, tea leaves or tea bags, star anise, cinnamon stick, brown sugar and ginger in a medium/large saucepan. Bring to a boil, then reduce heat, cover, and simmer on low for 15 minutes. Remove from heat and cool to room temperature. When cooled place in an airtight container or a ziptop gallon bag. Add eggs, and let steep in the refrigerator for at for at least 24 hours. Peel and enjoy right out of the refrigerator or reheat in a small saucepan for 2-3 minutes with a bit of the sauce so it doesn't dry out.


Keeps for 4-5 days refrigerated. If they don't last that long feel free to boil up the cooking liquid again and repeat process with another 6 eggs!

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