debodun
SF VIP
- Location
- way upstate in New York, USA
When I was working in the lab, there were many Asians who were either researchers or students. One time someone brough in tea eggs and they were delicious. I got a recipe from the Internet and tried to make them. They weren't the same. Although mine looked like the others, they just tasted like boiled eggs. I wonder what I did wrong. Here's a recipe for the curious:
Original recipe yields 8 servings
8 eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
¼ teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
Directions
Step 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).
Step 2
In a large saucepan, combine 3 cups water, soy sauce, salt, tea leaves, and star anise. 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.
Original recipe yields 8 servings
8 eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
¼ teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
Directions
Step 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).
Step 2
In a large saucepan, combine 3 cups water, soy sauce, salt, tea leaves, and star anise. 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.
