Tea Eggs

These eggs have a lovely frangrance and a subtle taste.



The recipe comes from Irene Kuo's The Key to Chinese Cooking.

2 dozen small eggs
4 tablespoons salt
3 tablespoons soy sauce
2 whole star anise
4 black-tea bags or 4 teaspoons loose black tea

Rise the eggs in cold water carefully to remove
any blemishes. To prevent cracking, puncture the wider
end of the eggs with a straight pin.
Bring 6 cups water to a boil, turn down the
heat to maintain a slow simmering, and lower the eggs into
the water with a spoon Simmer them about 5 minutes.
Place the pot under a running cold faucet
until the pot is full of cold water.
Soak the eggs in the cold water for a minute, then tap
each of them lightly with the back of a spoon
until they are covered with a network of fine cracks.

Put the eggs back in the pot and pour enough cold water
over them to cover. Add the seasonings and bring to a
slow boil over medium heat; adjust the heat to maintain
a very gentle simmering, then cover
and simmer around 2 hours. Remove the spices.
Let them soak in the brine in the fridge till
you are ready to use them.



This is the tea I used because like they say "good tea
tastes better."