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Appetizer >> Chinese Tea Leaf Eggs
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Appetizer >> Chinese Tea Leaf Eggs

 

Ingredients:
						
Eggs . . . . . . . . . . 8 Salt. . . . . . . . . . . 1 Teaspoon Water. . . . . . . . . 3 Cups Soy Sauce. . . . . . 1 Tablespoon Black Soy Sauce. . 1 Tablespoon Salt. . . . . . . . . . . . Teaspoon Black Tea Leave. . . 2 Tablespoons Star Anise. . . . . . . 2 Pods Cinnamon Stick . . .1 (2 Inch) Piece Tangerine Zest . . . 1 Tablespoon
Preparation:
In A Large Saucepan, Combine Eggs And 1 Teaspoon Salt; Cover With Cold Water.
Bring To A Boil, Reduce Heat, And Simmer For 20 Minutes.
Remove From Heat, Drain, And Cool.
When Cool, Tap Eggs With The Back Of A Spoon To Crack Shells (do Not Remove Shells). In A Large Saucepan, Combine 3 Cups Water, Soy Sauce, Black Soy Sauce, Salt, Tea Leaves, Star Anise, Cinnamon Stick, And Tangerine Zest.
Bring To A Boil, Then Reduce Heat, Cover, And Simmer For 3 Hours.
Remove From Heat, Add Eggs, And Let Steep For At Least 8 Hours.


You can serve with your family and friends.
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