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home > recipes > eggs / dairy > chinese tea leaf eggs
Serves 8. 8 eggs 1 teaspoon salt 3 cups water 1 tablespoon soy sauce 1 tablespoon black soy sauce 1/4 teaspoon salt 2 tablespoons black tea leaves 2 pods star anise 1 (2 inch) piece cinnamon stick 1 tablespoon tangerine zest In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells). In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Chinese Tea Leaf Eggs


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(posted January 13, 2009)

Serves 8.

8
eggs
1 teaspoon
salt
3 cups water
1 tablespoon
soy
sauce
1 tablespoon black
soy
sauce
1/4 teaspoon
salt
2 tablespoons
black
tea leaves
2 pods
star
anise
1 (2 inch) piece
cinnamon stick
1 tablespoon
tangerine zest

In a large
saucepan, combine
eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

In a large
saucepan, combine 3 cups water, soy
sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.


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