China 2009 - Recipes

Cha ye dan/Tea Eggs

Serves 6

INGREDIENTS:
6 eggs
3 tablespoons soy sauce
1 teaspoon salt
1 tablespoon black tea leaves or 1 tea bag
4 pieces star anise
1 small stick cinnamon or cassia bark
1 teaspoon cracked peppercorns (optional)
2 strips dried mandarin peel (optional)

INSTRUCTIONS:
1. Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs.
2. Bring to a boil, then simmer for 2 minutes.
3. Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
4. Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary.
5. Drain, serve hot or cold.

NOTES:
Cook longer for a stronger flavour and a deeper colour. Tea eggs are also known as Chinese marbled eggs for the unique marbling effect on the surface of the egg. Sauce can be frozen and reused.

China 2009 - Recipes

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