I have always been a fan of hardboiled eggs (although not the yolk), and now that I am eating them again I was stoked when I found this version of a Chinese recipe:
TRADITIONAL TEA EGGS
3 tablespoons soy sauce
1 teaspoon salt
1 tablespoon black tea leaves or 1 tea bag
1 cinnamon stick
4 pieces star anise
1 teaspoon cracked peppercorns (optional)
2 strips dried mandarin peel (optional)
- Place eggs in saucepan of cold water – water level should be a few inches higher than the eggs.
- Bring to a boil, then simmer for 2 minutes.
- Remove the eggs.
- With a teaspoon, gently tap each egg in a few places to crack the shells.
- Add the tea and seasonings to the saucepan water and stir, then put the eggs back in.
- Cover and simmer for at least 2 hours – the longer the better – adding water as necessary.
- Drain, serve cold.