Tea Eggs are a great snack. IThe 7-Eleven chain in Taiwan reportedly sells an average of 40 million tea eggs per year. (source: wikipedia)
Admittedly I sadly have never eaten a tea egg of the street, only served in rice bowls or with noodles. Distrust of bubblng egg stews aside, I’ve aways loved hard boliled eggs, so I decided to have a crack at tea eggs as a convenient summer snack.
Ingredients:
4 tbsp black tea or Chinese Pu’er tea
1/2 cup soy sauce
2 teaspoons salt
2 teaspoons sugar
* 4 pieces star anise
* 1 cinnamon stick
* 1 tground black pepper
* I used The stewing pack: Fragrant Spice Complex For Magic Spicy Stewing, as the back of the pack stated it was suitable for stewing Tea Eggs.
Cover the eggs in warm salted water and bing to the boil simmering for about 3 minutes.
Remove the eggs from boiling water and cool under running cold water. Then lightly crack the shells evenly all over.
Add spices, soy sauce, salt, pepper and sugar to the water with the eggs and simmer for as long as you like.
Feel free to refrigerate overnight covered in the liquid and reheat the next day, or refrigerate dry for a ready to eat snack.
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