Chinese Tea Eggs


By KMVT News

6-8 medium to large eggs
2 tea bags (black tea)
1/2 cup soy sauce
2 teaspoons salt
2 teaspoons sugar
4 pieces star anise
1 cinnamon stick
1 teaspoon black peppercorns

Place eggs in a medium-size saucepan and fill the pan with enough cold water to cover the top of the eggs. Bring the water to a boil and cover.Take the pan off of the burner and let sit for 20 minutes. Carefully take the eggs out of the water and allow to cool. Add the soy sauce, salt, sugar anise, cinnamon stick and the peppercorns and bring the water back up to a boil. Carefully crack the egg shells by hitting the eggs with a spoon or rolling and tapping on the kitchen counter. (The shells need to be cracked as much as possible but still held together.) Carefully add the eggs back to the pan and turn the heat down to simmer. Cook the eggs for 1 1/2 hours. Remove from pan to cool, then carefully peel the shells from the eggs and discard. Chill eggs and serve.

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