Tea Eggs
Five-spice tea eggs captivate many with their unique flavor and beautiful marbled appearance. They blend rich tea aroma, warm spices, and a subtle saltiness. With each bite, the layers of spice and tea flavors unfold, offering an endless aftertaste. This traditional Chinese delicacy can be enjoyed as breakfast, a snack, or an appetizer at gatherings, winning hearts with every taste.
INGREDIENTS
- 8 eggs
DIRECTIONS
Prepare Spice Bag:
Place the star anise, Sichuan peppercorns, cinnamon stick, dried tangerine peel, and black tea leaves into a piece of muslin bag.
Tie the muslin bag securely to form a spice bag.
Boil Eggs:
Fill a pot halfway with water and bring to a boil.
Carefully place the eggs into the boiling water and cover the pot.
Boil for 10 minutes.
Crack Eggshells:
Remove the eggs from the boiling water.
Gently tap each egg to crack the shells, but do not remove the shells.
Simmer with Spices:
In a pot, fill halfway with water and add 2 teaspoons of salt.
Place the spice bag and the cracked eggs into the pot.
Bring to a boil over high heat, then reduce to a low simmer.
Cover and simmer for 1 hour.
Cool and Serve:
Turn off the heat and let the eggs cool in the spiced water.
Once cooled, remove the eggs and serve.