Chinese Tea Eggs (茶葉蛋)
Time: 40mins cooking, 12 hours marinating
These are super simple to make and you can wrap them up individually and have them as a side to a meal or snack.
• A few pieces of star anise
• Half a cup of light soy sauce
• Half a cup of dark soy sauce
• 2x tbs of black tea
• 1x stick of cinnamon or cassia bark
• Eggs (however many you'd like to make)
Step 1: Boil your eggs for 10 mins and then remove from water and crack all the eggs thoroughly. I usually give it a crack and then roll it under the palm of my hand a few times.
Step 2: Bring another pot of water to boil, enough water that your eggs will be fully submerged.
Step 3: Add the light soy sauce, dark soy sauce, black tea, cinnamon/cassia bark and star anise into the boiling water along with the eggs.
Step 4: Reduce to a simmer and cook for another 30mins before turning the heat off. Leave to marinate for 12 hours or overnight.
