Chinese Tea Leaf Eggs Best Dishes

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Chinese Tea Leaf Eggs

"One of my favourite dishes after I head returned home; it combines difficult-boiled eggs with the diffused taste of anise and the deep brown colorations of black tea and soy. The cracked patterns from the broken shells make those quite appealing! I devour those sliced in quarters and chilled as a aspect dish, appetizer, or snack. Recipe courtesy of Mom."

Ingredients :

8 eggs
1 teaspoon salt
three cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
1/four teaspoon salt
2 tablespoons black tea leaves
2 pods megastar anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest

Instructions :

Prep : 20M	Cook : 8M	Ready in : 11H20M

In a big saucepan, integrate eggs and 1 teaspoon salt; cowl with cold water. Bring to a boil, lessen heat, and simmer for 20 minutes. Remove from warmness, drain, and cool. When cool, faucet eggs with the back of a spoon to crack shells (do not put off shells).
In a large saucepan, integrate 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce warmness, cowl, and simmer for three hours. Remove from heat, upload eggs, and allow steep for at least 8 hours.

Notes :

Eggs can steep up to 1 1/2 days for richer taste. Store eggs unpeeled and tightly sealed in fridge. They will maintain four to 5 days.

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