How To Make Chinese Tea Eggs From Ehowcom Recipes

Steps:

• Take the eggs out of the refrigerator to let them warm up a bit. (Very cold eggs can crack when they hit boiling water.)
• Combine the soy sauce, shaoxing wine, sugar, ginger, star anise, peppercorns and salt in a medium saucepan. Add 3 cups water and the tea bags, and bring to a boil over medium-high heat. Reduce the heat to maintain a bare simmer while the eggs cook and cool.
• Bring a few inches of water in a large saucepan to a boil over high heat. Using a spoon, carefully and quickly add the eggs one at a time. Cook for 6 minutes for jammy yolks, 7 minutes for just-set yolks and 8 to 10 minutes for hard-boiled yolks. Pour the boiling water out of the saucepan, keeping the eggs back with a lid or spatula, then fill the saucepan with cold water from the tap. Let stand until the eggs are cool enough to handle, then drain.
• To create a marbled look, tap the eggs with the back of a spoon to create hairline fractures all over with some bigger cracks but without breaking off the shells. For solid-colored eggs, peel the eggs completely. Transfer the eggs to the soy sauce mixture. Remove from the heat. Cover the saucepan or transfer everything to an airtight container and refrigerate for at least 12 hours and up to 7 days before peeling the eggs and eating. For the clearest design, be sure to peel the eggs without removing the fine membrane between the shells and eggs.

Steps:

• In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
• In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Steps:

• Steps 1Step OneFill a large saucepan with water and place the eggs in the water. Bring the water to low boil over medium heat, and boil the eggs for 3 to 5 minutes. 2Step TwoDrain the boiled eggs and allow them to cool. 3Step ThreePlace each boiled egg on the counter and roll it with the palm of your hand so that the shell cracks all over. Don't remove the shell from the egg. 4Step FourFill the saucepan with fresh water and add the soy sauce, the Chinese five spice seasoning, the star anise, the salt and the tea bag. Bring the mixture to a boil and place the cracked eggs in the boiling water. 5Step FiveReduce the heat to low and let the eggs simmer for about an hour. 6Step SixRemove the saucepan from the heat and let the eggs sit in the seasoned water until you're ready to peel and eat them, either hot or cold.