Marbled Chinese Tea Eggs with Star Anise

What you need

• 6 large eggs
• 2 tbsp black tea leaves
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 1 tsp salt
• 2 whole star anise
• 1 cinnamon stick
• 1/2 tsp Sichuan peppercorns
• 2 leaves bay leaves

Method

Restated from the original video

1. 1

   Lower the eggs into a pot of boiling water and boil for 10 min.

2. 2

   Drain the eggs and cool them under cold running water.

3. 3

   Tap each egg all over with the back of a spoon until the shell is covered in fine cracks. Leave the shell on.

4. 4

   Put the eggs back in the pot with 800 ml water, light soy sauce, dark soy sauce, sugar, salt, star anise, cinnamon stick, Sichuan peppercorns, bay leaves and black tea leaves.

5. 5

   Bring to a boil, then turn the heat down until the liquid barely bubbles. Cover and simmer for 1 hour.

6. 6

   Turn off the heat and leave the eggs in the liquid to steep for at least 1 hour. For darker marbling, chill them in the liquid overnight.

7. 7

   Lift out the eggs, peel and serve warm or cold.

Imported from yummybook.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.