Chinese Tea Eggs
Ingredients
The eggs and base
-
12
pieces
eggs
-
4
cups
water
The flavoring
-
6
tablespoons
low-sodium soy sauce
-
3
tablespoons
Chinese pu-erh tea leaves
-
1
stick
cinnamon
-
1
piece
star anise
-
3
pieces
cloves
-
½
teaspoon
Chinese five-spice powder
-
1
teaspoon
sugar
-
1
tablespoon
dark soy sauce
-
1
piece
dried tangerine peel
-
1
tablespoon
Shaoxing wine
Instructions
- Boil 4 cups of water in a medium pot and gently place the eggs in it, ensuring they are fully submerged. Boil for about 10 minutes.
- Remove the hard-boiled eggs and rinse them under cold water. Gently crack the shells using a teaspoon.
- Return the cracked eggs to the pot, add the remaining ingredients, bring to a boil, then reduce heat and simmer for 1 hour.
Nutrition Facts (estimated)
Servings
12
Calories
70
Total fat
4g
Total carbohydrates
1g
Total protein
6g
Sodium
479mg
Cholesterol
163mg
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