Recipes From China #327
with
Chyou

Tea Leaf Eggs

INGREDIENTS

one tablespoon black tea leaves
two (3 inch) cinnamon sticks
four whole star anise pods
one tablespoon five-spice powder
six whole cloves
one slice fresh ginger root
half teaspoon Szechuan peppercorns
one teaspoon licorice root
one piece dried mandarin orange peel
one ounce Chinese rock sugar
half cup dark soy sauce
one third cup light-colored soy sauce
ten hard-cooked eggs

PROCESS

Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large pan. Bring to a boil, then reduce fire to medium-low, and let simmer for ffteen minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white. Place the eggs in the simmering liquid, and cook for thirty minutes, then remove from the heat, and let the eggs stand in the liquid for two hours off the heat. After two hours, drain the eggs, chill, and peel.

Hope you enjoyed it!

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