INGREDIENTS
- 8 eggs
- ½ cup soy sauce
- 4 star anise pods
- 3 black tea bags, strings removed
DIRECTIONS
- In a large saucepan, arrange the eggs in a single layer. Cover with water and bring to a rolling boil over medium-high heat. Remove the pan from the heat, cover, and let stand for 15 minutes. Drain and cover the eggs completely with fresh cold water. Allow to cool.
- When the eggs are cool enough to handle, tap each one gently with the back of a teaspoon to make fine cracks on the surface of the shell. Try to keep the shells intact.
- In the same saucepan, bring 3 cups of fresh water to a boil over high heat. Add the soy sauce, star anise, and tea bags. Reduce the heat to medium-low. Use a spoon to carefully lower the eggs one by one into the tea. If the eggs are not completely submerged, add more water. Cover and simmer for 2 hours.
- Remove the saucepan from the heat and let the eggs sit in the tea liquid on the stove for 1 hour. Transfer to the refrigerator to steep for at least 2 more hours, or preferably 12 hours.
- Peel a small portion of the shell to see if the eggs have attained a dark enough color. If the crackle glaze isn’t obvious enough, steep the eggs longer
Source : Kusina 101
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