Low Fiber Chinese Tea Eggs

Total time3 hr

Prep time10 min

Cook time50 min

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Ingredients

6 servings

12 large eggs

For the braising liquid

3 cups water
¼ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
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2 tbsp dark soy sauce
2 black tea bags
3 whole star anise
Ingredient note
Low Residue diets limit tough, fibrous foods, but star anise is a whole spice added in a tiny amount for flavor and contributes essentially no residue per serving, so it is likely Low Residue. If you prefer to always avoid star anise, please tap it and change its rating to Red.
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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