Mushroom Free Chinese Tea Eggs

Total time3 hr

Prep time10 min

Cook time50 min

4.8

(16)

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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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