Chinese Tea Leaf Eggs Recipe

Ingredients

• eggs . . . . . . . . . . 8
• salt. . . . . . . . . . . 1 teaspoon
• water. . . . . . . . . 3 cups
• soy sauce. . . . . . 1 tablespoon
• black soy sauce. . 1 tablespoon
• salt. . . . . . . . . . . .¼ teaspoon
• black tea leave. . . 2 tablespoons
• star anise. . . . . . . 2 pods
• cinnamon stick . . .1 (2 inch) piece
• tangerine zest . . . 1 tablespoon

How to make Chinese Tea Leaf Eggs

1. In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water.
2. Bring to a boil, reduce heat, and simmer for 20 minutes.
3. Remove from heat, drain, and cool.
4. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
5. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest.
6. Bring to a boil, then reduce heat, cover, and simmer for 3 hours.
7. Remove from heat, add eggs, and let steep for at least 8 hours.