Sunday, March 6, 2011

Chinese tea eggs


5 eggs
2 black tea bags
1/3 cup soy sauce
1 tbsp salt
4 pieces anise
1 tbsp peppercorns
4 dried jalapeno peppers

Place eggs in a pot that fits snugly. You don't want a lot of extra space. Fill with water until eggs are covered. Heat on high until boiling, boil for 3-4 minutes. Remove eggs with a slotted spoon and rinse with cold water until you can hold one without burning yourself. Tap shells with a knife to crack all over. Place back into pot. Add the rest of the ingredients and bring to boil again. Turn heat to low and let simmer for 2 hours. Turn heat off and let rest for 3-4 hours.

Refrigerate up to 5 days. Tip: pour the liquid in the tupperware and the eggs will continue to soak in flavor in the fridge.

These suckers are great for breakfast or a quick snack. Personally I don't enjoy plain hard-boiled eggs, but I LOVE these tea eggs. So if you have the same tastebuds, give these a try. Low-cal and delicious.

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