CHINESE COOKING: Tea-flavoured eggs have a long history of being served as street food. You can find them as staples in most food stalls and markets all over China today.

TEA-FLAVOURED EGGS茶葉蛋:

 

 

 

12 hard-boiled eggs

soaking ingrdeients:

    3 cups water                                                           

    4 star anise

    1 small piece cinnamon bark                                  

    300 gm cane sugar bricks

    ½ cup dark soy sauce                                             

    ¼ cup light soy sauce

    2 tsp. salt                                                    

    2 tbsp. Tiguanyin tea***

 

*** Tiguanyin 鐵觀音 tea is available at Chinese supermarket***

 

 

Put soaking ingredients in a large saucepan over medium heat and bring to a gentle boil, stirring to dissolve sugar. Checking for taste after sugar has completely dissolved, making adjustment with adding more water or more soy sauce according to taste.

 

Crack shells of hard-boiled eggs slightly all over; then add them into soaking mixture, making sure eggs are completely covered by soaking liquid.

 

Bring mixture back to a boil; cover pot and cook eggs at low heat for 15 minutes. Turn heat off and let eggs sit for 30 minutes more.

 

Bring mixture back to the boil again; then remove pot from heat and let eggs stand in mixture overnight.

 

Serve eggs with shells on, remove shells before eating.