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–+ servings

Ingredients

Yields: 12 tea eggs
  • 12 eggs
  • 5 tbsp black tea leaves - or 5 tea bags with non-flavoured black tea
  • 5 tbsp light soy sauce
  • 3 tbsp dark soy sauce
  • 3 tbsp Shaoxing wine
  • 1 cinnamon stick
  • 2 pcs of star anise
  • 3 pcs of cloves
  • 1 tsp Sichuan peppercorns - or black peppercorns
  • 1½ tbsp brown sugar
  • 1 tbsp salt
  • 2 litres water

Method

  • Place all the eggs in a deep pot or saucepan, cover completely with water, and heat on medium-high until boiling. Turn the heat down to a simmer and let the eggs boil for 8-10 minutes, until hard-boiled.
  • When the eggs are cooked, gently remove them from the water and cool them down under running water (or an ice bath, though it isn’t entire necessary). When the eggs are cool enough to handle, gently crack them on all sides so the shell fractures but still remains in one piece. Use a spoon or tap it on a countertop, either way works.
  • In a separate large pot, add the rest of the ingredients for the herbal tea broth – black tea leaves, light and dark soy sauce, Shaoxing wine, cinnamon, star anise, cloves, Sichuan peppercorns, brown sugar, salt and water. (You can put the spices in the little cloth bag or tea steeper and then take it out at the end, but it isn't necessary.) Either way, bring the broth to a boil, then turn the heat down until it is barely simmering.
  • Add the eggs to the herbal tea broth, and let it stew, covered, for at least 2 hours, or longer for up to 12 hours. The longer the eggs stew, the more flavour it’ll take on! Though past a certain point, it’ll reach a point of flavour saturation.
  • Have it warm or hot, with a bit of the herbal tea broth to sip on as well!