Emulsifier Free Chinese Tea Eggs
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Learn more →Ingredients
6 servings
- 12 large eggs
For the braising liquid
- 3 cups water
- ¼ cup soy sauce
- 2 tbsp dark soy sauce
- 2 black tea bags
- 3 whole star anise
- 1 cinnamon stick
- 1 tsp sichuan peppercorns
- 2 dried bay leaves
- 1 tbsp sugar
- 1 tsp salt
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer and cook for 8 minutes. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
- 2
Once the eggs are cool enough to handle, gently tap each egg all over with the back of a spoon to create a network of fine cracks across the entire shell — do not peel. The more cracks, the more pronounced the marbled pattern.
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