During my internship in China, there are so many delicious Chinese food impressed me. My Chinese friend recently gave me some Chinese tea which makes me thought of Chinese tea leaf eggs immediately, and it’s perfect for tea leaf eggs. Maybe you know scrambled eggs, fried eggs and steamed eggs. But today I want to teach you how to cook Chinese tea leaf eggs, which is much easier than learning Chinese language.
Ingredients
10 eggs4 cups of water
1 teaspoon of sea salt1 tablespoon soy sauce1 teaspoon sugar2 tablespoons black tea leaves2 pods of star anise1 cinnamon stick1 tablespoon Chinese five-spice powder
1 Tablespoon tangerine zest
Instructions
In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water.
Bring to a boil, reduce heat, and simmer for about 20 minutes.
Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells but do not remove the shells yet. 4. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest.
5. Bring to a boil, then reduce heat, cover, and simmer for 3 hours.
6. Remove from heat, add eggs, and let steep for at about 8-10 hours or more.
