Ingredients
10
10 servings
- •1 tablespoon black tea leaves
- •2 (3 inch) cinnamon sticks
- •4 whole star anise pods
- •1 tablespoon five-spice powder
- •6 whole cloves
- •1 slice fresh ginger root
- •½ teaspoon Szechuan peppercorns
- •1 teaspoon licorice root
- •1 piece dried mandarin orange peel
- •1 ounce Chinese rock sugar
- •½ cup dark soy sauce
- •⅓ cup light-colored soy sauce
- •10 hard-cooked eggs
Instructions
- Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
- Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.
Nutritional Facts
Per 10 servings
- Calories: 98
- Carbohydrate: 6g
- Fat: 6g
- Fiber: 1g
- Protein: 7g
- Sugar: 3g
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