Taiwanese Tea Eggs 茶葉蛋

Ingredients

2C Water

3T Soy Sauce

1 star anise

1 Cinnamon stick (3g)

1/2t Salt

1/4t Sugar

2T Assam Tea or other black tea

6 Eggs, 7 mintues

Directions

• Bring water to a boil, turn off heat, add black tea of your choice to water & let steep for 5-10 minutes.

• Add soy sauce, sugar, salt & spices to pot & bring to a boil.

• Use a spoon, crack the eggs shells & place it into hot liquid. Low heat for 60 minutes. Serve hot or refrigerate overnight (up to 48 hrs) in liquid for better flavor.

• Best consumed w/i 3-4 days.

Notes

• TEA eggs… emphasis on TEA, so it’s best to use quality black tea for a better flavor. Sri Lanka Assam is what I normally use (yes, I know… pricy), but 6-8 Lipton tea bags will do the trick as well. Don’t need to go all the way out to break your bank account.

• Can’t reuse the liquid