Chinese Tea Eggs ~ Marbleized & Flavorful

Very easy to make but simmering takes hours..

Add 3 cups of cold water In a large saucepan, Place uncooked eggs in saucepan, combine, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest.

Bring to a boil, reduce heat, and simmer for 15 minutes. ( Until eggs are cooked )

Remove the eggs from the mixture, drain, and cool.
When the eggs have cool, tap eggs with the back of a spoon to crack shells (DO NOT REMOVE THE EGG SHELLS ).
Tap lightly. Tap all around the egg.

KEEP THE MIXTURE. ( replace the eggs back into the tea mixture) If more water need to be added , add another cup of water.

Place the cooked cracked eggs back into the tea mixture and slow cook the eggs,bring to a boil, then reduce heat, cover, and simmer for 4 hours, and let steep for at least 8 hours. The longer it steep the richer the flavor.
Enjoy. <3

Chef's Note & Story

In Taiwan the Eggs can steep up to 1 1/2 days for a richer flavor.
Store the eggs unpeeled and in a tightly sealed container and keep the eggs refrigerated. The eggs will keep up to 4 to 5 days.