2 tbsps black tea leaves
2 pcs cinnamon bark
3-4 pcs star anie
2 tbsps dark soya sauce
1 tbsp salt
1/4 tbsp sugar
1- Place eggs in a saucepan. Cover with cold water. Bring to boil slowly.
2- When water boils, reduce heat and simmer for 15 minutes. Drain and leave eggs to cool.
3- Using back of heavy spoon, crack eggs all over but do not remove shells.
4- Place cracked eggs in saucepan again. Add in tea leave, cinnamon, star anise, dark soya sauce, salt and sugar. Pour in enough water to cover the eggs.
5- Boil for 2 1/2 hours or longer.
6- Drain and allow to cool at room temperature.
7- Peel and cut into wedges.
*tip: Tea eggs are often used in cold dished or as an appetizer.
|black tea leave|