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Tea Leaf Eggs
(Cha - Yeh - Tan)
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| What You Need: |
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6 eggs
1 tablespoon salt
2 tablespoons soy sauce
1 whole star anise or 8 sections star anise
2 teaspoons black tea (or substitute 2 tea bags)
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| How To Cook: |
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1. In a 1˝-to 2-quart saucepan, cover the eggs with 2 cups of cold water, bring to a simmer and cook uncovered for 20 minutes.
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2. Leave the eggs in the water until they are cool enough to handle, then pour off the water and tap the eggs gently all over with the back of the spoon until the shells are covered with a network of fine cracks.
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3. Now return the eggs to the saucepan, pour in 2 cups of cold water, add the salt, soy sauce, star anise and tea. Bring to a boil over high heat, then reduce the heat to its lowest point, cover the pan and simmer for 2 to 3 hours.
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4. Check from time to time and if the liquid is cooking away, add enough boiling water to keep the eggs constantly covered. Turn off the heat and leave the eggs in the liquid at room temperature for at least 8 hours.
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5. Just before serving the eggs, remove their shells carefully. The whites should be marbled with fine, dark lines. Cut the eggs in halves or quarters and arrange them on a plate.
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