Tea Eggs
By: Yuna Wu
Published: Wednesday, December 9, 2009 - 10:09pm

Ingredients




20 eggs
20 cups water
1 1/2 tablespoons salt
1/2 cup tea leaves
3 star anise
1 tablespoon ground cinnamon

Preparation

1 Place eggs in 10 cups of water in a large pot and bring it to a boil. 2 Lower heat and simmer for 10 minutes 3 Remove eggs and discard water, lightly tap eggs so that shells are cracked so that flavors can penetrate. 4 Refill the pot with the rest of the water and stir in all the seasoning.  Bring it to a boil. 5 Add the hard-boiled eggs (with shell) and simmer over low heat for 1 hour. 6 Remove the eggs from the pot and serve.

About


For improved flavor, refrigerate the eggs overnight in their cooking liquid.  Heat it up when ready to serve.