Chinese Tea Eggs
appetizers, cheese, chinese
----AMERICAN MEASUREMENTS----
12 hard-cooked eggs in shells
1 still warm
1 quart cold water
1 tablespoon salt
4 tablespoon light soy sauce
1 whole star anise (optional)
6 teaspoon chinese black tea
Finely crack shells of eggs all over with the back of a spoon. Avoid making big or wide cracks. Carefully place eggs in a saucepan and add all remaining ingredients. Bring to boil, lower heat, cover and simmer for 1-1/2 to 2 hours. If liquid cooks down too much, add boiling water to keep eggs covered. Remove from heat and let stand in the liquid for 8 hours or overnight. Just before serving, carefully remove shells. Serve whole, quartered or halved.
Source: Bon Appetit, April, 1977; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 24 Jul 97 National Cooking Echo Ä
Yield: 12 servings