One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp loose black tea leaves
- 1 whole star anise
- ¼ cup Shaoxing cooking wine or dry sherry
- 1 (2-inch) piece cassia bark or cinnamon bark
- 1 tsp sugar
- 8 large eggs
- To make tea broth: In a medium pot over medium-high heat, combine the wine, soy sauce, dark soy sauce, tea leaves, star anise, cassia bark, sugar, and 3 cups water. Bring just to a simmer, stirring frequently.
- Reduce the heat to low. Then, simmer for 30 minutes.
- Next, strain the broth through a fine-mesh sieve into another medium pot, discard the solids, and return the broth to the medium pot.
- Put the eggs in a large saucepan over medium-high heat, and cover with water by 1 inch. Bring to a boil.
- Reduce the heat to low. Then, simmer for 8 minutes. Drain and discard the water.
- Next, using the back of your spoon, gently tap the shells of the eggs, so they are cracked all over.
- Do not peel the eggs; they should look like they are webbed with cracks.
- Put the cracked eggs in the pot of tea broth over medium-high heat and bring just to a boil.
- Reduce the heat to low. Then, simmer for 30 to 40 minutes.
- Remove from the heat. Then, cool in the broth.
- Transfer the eggs and broth to an airtight container, and store in the refrigerator for up to 5 days.
- Serving Size: 8
- Calories: 665
- Sugar: 7 g
- Sodium: 4,449 mg
- Fat: 361g
- Saturated Fat: 13g
- Carbohydrates: 17g
- Fiber: 2 g
- Protein: 233g
- Cholesterol: 1,488 mg
Keywords: Chinese Tea Eggs