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Chinese Tea Eggs

Chinese tea eggs were an integral part of my childhood growing up. Apparently, my Chinese family never thought caffeine (in the Chinese tea eggs) would stunt my growth.

Infused with a smoky tea flavor, Chinese tea eggs really made eating hard boiled eggs much more appealing for me. It is still one of my favorite things to eat as a snack, in a noodle soup or on a bed of white rice.

Top left clockwise: Soy sauce, black tea, star anise, sugar and cinnamon stick

6 eggs, any size
3/4 cup soy sauce
2 star anise
2 tea bags or 2 tbsp black tea
1 cinnamon stick
1 tsp white sugar 

1. In a medium pot, place eggs in cold water with enough water to fully cover the eggs with 1/2 inch of water.

Submerge in water with 1/2 inch room.

2. Bring to a boil and lower the heat to low. Simmer for 3 minutes.

3. Using a slotted spatula, gently place eggs in a bowl and run it under cold tap water. Reserve the water in the pot.

4. With the back of a spoon or using your counter top, lightly crack the egg shell all around while making sure the shell stays intact.

Crack the shell but leave it intact

5. Once all of the eggs have been cracked, gently place them back to the pot and add your other ingredients.

Bring to a boil

6. Bring to a boil and lower the heat to a simmer. Simmer for an additional 40 minutes.

7. Transfer the eggs and the liquid to a heat proof container and place it in the fridge. Let it sit in the fridge for at least 24 hours for maximum flavor. The eggs can be kept in the fridge for up to 3 days.

The longer you steep the eggs in the fridge, the more intense the flavor will be. This is after 24 hours.

Source: Steamy Kitchen (I omitted two ingredients in the original recipe)

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