Chinese tea eggs

Tee-Eier, also called marbled eggs are distinctive-looking and easy to do. Serve you as a snack or with a dim sum lunch, Easter morning breakfast or during the Chinese new year season.

Tee-Eier photo

Place the eggs in a pot with water, making sure that it is at least 1/2 inches of water over the eggs. Cover and rolling boil. Remove the pot from the element, and let the eggs in hot water for 15-20 minutes until cooked. Remove the eggs to and run under cold water to cool. (Reserve water in the Pan).

Tap the hard-boiled eggs, gently with the back of a spoon, a series of cracks everywhere while ensuring on the egg shells that the shell remains intact. (If the shell to off, no - worry just means it that egg a darker color than the other).

Bring to a boil the water in the pan. Add the salt, soy sauce, brewed black tea, star anise pieces and the cinnamon stick. Add the eggs. Simmer, stirring occasionally, for 2 hours. Turn off the heat and let the eggs into the hot liquid until ready to serve to sit. 6 Is used.