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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Ingredients:
8 eggs |
1 teaspoon salt |
3 cups water |
1 tablespoon soy sauce |
1 tablespoon black soy sauce |
1/4 teaspoon salt |
2 tablespoons black tea leaves |
2 pods star anise |
1 (2 inch) piece cinnamon stick |
1 tablespoon tangerine zest |
Directions:
1. In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
2. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.
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