Chinese Tea Eggs

Method

1. 01

   Step 1

   Cover eggs with water, bring to a gentle boil and cook 9 minutes.

2. 02

   Step 2

   Cool eggs in cold water. Tap each shell with a spoon to create fine cracks without removing it.

3. 03

   Step 3

   Place eggs in 1 litre fresh water with soy sauces, tea, star anise, cinnamon and sugar.

4. 04

   Step 4

   Simmer very gently for 45 minutes, adding water if needed to keep eggs covered.

5. 05

   Step 5

   Cool promptly in the strained liquid and refrigerate. Marinate 6–12 hours in the refrigerator; peel to serve. Keep refrigerated and use within 3 days.