Ingredients
- 6 Large Eggs
- 2 tbsp Black Tea Leaves (Assam or Pu-erh work best)
- 1/2 cup Soy Sauce
- 2 Star Anise pods
- 1 Cinnamon Stick
- 1 tsp Sugar
- 1 tsp Sichuan Peppercorns (optional)
- Water to cover
Nutrition per egg:
Calories: 80
Fat: 5g
Protein: 7g
Sodium: 350mg
Instructions
1
Hard Boil: Place eggs in a pot of cold water. Bring to a boil, remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath to stop cooking.
2
Crack the Shells: Once cool, gently tap the eggs all over with the back of a spoon. You want the shell to be cracked but still intact. The more cracks, the more intricate the pattern.
3
Simmer: Return cracked eggs to the pot. Add fresh water, soy sauce, tea leaves, star anise, cinnamon, sugar, and peppercorns. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4
Steep & Serve: Remove from heat. Let the eggs cool in the liquid. Transfer the pot (or move to a container) to the fridge and let steep for at least 12 hours (24 is better). Peel and enjoy cold or reheated.
Expert Tip: Pu-erh Power
While standard black tea bags work, using a dark Ripe Pu-erh creates a much deeper, mahogany color and an earthier flavor that pairs incredible well with the star anise.