INGREDIENTS:
6pcs to 1 dozen eggs
6 cups of water
2 tsp of salt
2 tsp of sugar
2-3 bags of black tea
1 cup of soy sauce
2 star anise
1 stick of cinnamon roll
3 cloves of garlic (optional)
2 tsp of cayenne pepper (optional)
PROCEDURES:
Bring eggs to boil for about 6 minutes, make sure that the eggs are completely submerged in the water then take out the eggs from hot pot and put in a cold water to cool down for 1-2mins. Gently crack the shells just enough to let the sauce to sip in. In a pot put all the ingredients and add the cracked eggs and let it boil and cover with lid for about 20 minutes in medium heat .Turn off the heat and keep the eggs in the sauce base for atleast 5hrs. For savory and stronger taste it is best to soak the eggs in the sauce overnight or keep it for 24hrs in the refrigerator, make sure all eggs are completely submerged. After that, viola! Your tea eggs are ready! Chinese tea eggs last for about 3 to 4 days when fully soaked in the broth and kept in the refrigerator.
Enjoy your authentic yummy chinese tea eggs! 😊
