Chinese Tea Leaf Eggs

Name: Chinese Tea Leaf Eggs
Total time: 680
Yield: 8
Ingredients: 3 cups water; 2 tablespoons black tea leaves; 1 tablespoon soy sauce; 1 tablespoon black soy sauce; 1 tablespoon tangerine zest; 1 (2 inch) piece cinnamon stick; 2 pods star anise; 1.25 teaspoons salt, divided; 8 large eggs

Recipe by soygirl from allrecipes.com

Appetizer,Snack 11 Hr. 20 Mins.

Ingredients

8 servings

•

3 cups water
•

2 tablespoons black tea leaves
•

1 tablespoon soy sauce
•

1 tablespoon black soy sauce
•

1 tablespoon tangerine zest

•

1 (2 inch) piece cinnamon stick
•

2 pods star anise
•

1.25 teaspoons salt, divided
•

8 large eggs

Instructions

Combine 3 cups water, tea leaves, soy sauce, black soy sauce, zest, cinnamon stick, star anise, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 3 hours.
Meanwhile, place eggs and remaining 1 teaspoon salt into a medium pot; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. Tap cooled eggs with the back of a spoon to crack shells; do not remove shells.
Remove the saucepan from heat. Add eggs and let steep for at least 8 hours.