- Level
- very easy
- Prep Time
- 5 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 20 m
- Serves
- 12
Ingredients
- ⅔ cup
- dark soy sauce
- 150 mL
- ⅓ cup
- sugar
- 75 mL
- 2
- cinnamon sticks
- 2
- star anise
- 8
- cloves
- 1 tsp
- peppercorns
- 5 mL
- 1 tsp
- salt
- 5 mL
- 4
- teabags black tea
- 12
- eggs
Directions
Step 1
In large saucepan, combine 6 cups (1.5 L) water, soy sauce, sugar, cinnamon sticks, star anise, cloves, peppercorns and salt. Bring to a boil; cook until sugar dissolves. Remove from heat. Add tea bags; cover and steep 15 min. Remove tea bags.
Step 2
Meanwhile, add eggs to boiling water; cook 6 min. Remove from heat, drain and rinse under cold water. Using back of spoon, firmly tap all over egg shells to crack, but do not peel.
Step 3
Using a slotted spoon, place cracked eggs in tea infusion. Bring just to a boil then immediately remove from heat. Let stand until both infusion and eggs are cool. Chill eggs ( still immersed in infusion) at least 2 hr. or up to 2 days. Discard infusion. Peel eggs and serve.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 egg):
- Calories:
- 80
- Fat:
- 5 g
- Saturated Fat:
- 1 g
- Carbs:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 185 mg
- Protein:
- 6 g
- Sodium:
- 310 mg