Ingredients
- 1 dozen eggs
Tea Braise
- 4 cups water
- 1 spice pack, or 1 teaspoon five spice
- 2-3 tablespoon black tea leaves
- 2-3 star anise
- 2 tablespoon rock sugar
- 4 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon salt
Instructions
- Bring a pot of water to a boil then gently lower the eggs into the water. Turn the heat down to a soft boil and cook for 10 minutes.
- Transfer the eggs to an ice bath and allow it to cool completely.
- In a saucepan, combine the TEA BRAISE ingredients and let it come to a boil.
- Carefully crack the eggshells with the back of a spoon.
- Lower the eggs into the braise. Cover and reduce the heat. Simmer for 1 hour.
- Turn off the heat and let the braise cool to room temperature. Refrigerate at least overnight.
- Remove the Tea Eggs from the braise and store in a container. Save the tea braise for another batch of eggs.
- Peel the Tea Eggs when ready to eat.
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