Tea – Eggs

Ingredients for 6 servings:

• 6 eggs
• 2 cups water
• ½ tsp anise
• 1 tbsp soy sauce
• 2 ½ tsp black tea (strong blend)
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

A Chinese specialty that could perhaps be compared to the pickled eggs we know

Boil the eggs for 10 minutes. After cooling, break the eggshells by rolling them on a tabletop with light pressure from the heel of your hand. The shells should crack slightly. It is not necessary or desirable to peel the eggs. Now for the tea, in which the eggs will later steep. Brew the tea with the boiling water. Add the anise, soy sauce, and salt. According to the original recipe, let the eggs steep in this marinade for about 1.5 hours, keeping it gently simmering. I leave them in for a bit longer, up to 3 hours. I’ve also heard from friends that they leave the eggs in the marinade overnight while they cool. Try it for yourself! In China, these eggs are often eaten for breakfast or at picnics.