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Sunday, 3 April 2016

Chinese Tea Eggs

What you need:

6 - 12 Eggs
6 Cups of water
2 tsp of sugar
2 tsp of salt
2 Star Anise
1 stick of Cinnamon
2 bags of red/black tea
1 bag of oolong tea
1 cup of soy sauce
4 cloves of garlic (optional)
2 tsp of Cumin powder (optional)
1 tbs cayenne pepper (optional)


Cook the eggs buy bringing them to boil then boil for additional 5 minutes.

Take out the eggs and put in cold water to cool for a few minutes

Crack all the egg shells gently with a spoon

Put eggs into pot with all ingredients and cover with water

Bring to boil on medium heat for 20 min

Turn off heat and let eggs cool in broth for 20 min

Turn heat on low and simmer eggs for 1 hour

Turn off heat and let eggs sit in broth and cool for at least 1 hour before eating. For best tasting eggs, let eggs sit in broth overnight.

When storing the eggs, keep them in the broth.


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