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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 10 |
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These delicately flavored eggs have an intricate marbled appearance. Ingredients:
10 eggs |
3 tablespoons soy sauce |
5 teaspoons anise seed or 2 star anise |
2 inches cinnamon sticks |
2 tablespoons black tea leaves |
1 teaspoon sugar |
1 teaspoon salt |
2 cups cold water |
Directions:
1. In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
2. Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
3. Rinse quickly in cold water till eggs are cool enough to handle; drain.
4. Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
5. Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water.
6. Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
7. Drain eggs, and chill.
8. To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.
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