- 6-8 eggs
- 2 red or black tea bagsor 2 tbsp loose tea leaves
- 2 tbsp soy sauce
- 2 tbsp salt
- 1 chinese spice bag or use chinese five spice powder
Boil eggs until thoroughly cooked (hard boiled). Then set eggs aside and let cool.
Once eggs are cooled, crack shells of eggs, but do not let the shell come off the eggs. I usually gently crack them against the counter. And then I use a meat tenderizer mallet to make additional cracks. Make sure to make cracks all around for a prettier cracked egg shell look. You want the cracks to be deep enough to penetrate to the inside of the egg, but not too deep that the egg shell will fall off the egg.
Place eggs in a medium pot. Fill water to about one inch above eggs. You can always add extra water if your water level begins to get too low.
- Bring to boil the water with two tea bags, soy sauce, salt, and one Chinese spice bag. You can usually find the spice bag at a Chinese grocery store. If you can’t find this at your local Asian grocery store, you can use about 1 tbsp of Chinese five spice powder.
Cook the eggs with the tea mixture on a low simmer for about 2 hours. Keep the lid on to keep water mixture from evaporating.
- Let the eggs, submerged in the water mixture sit in pot overnight (about 8 hours), to allow the eggs to absorb the flavors.
Bring the water mixture to a boil, and cook at a low boil for an additional 1-2 hours. Eggs can be served hot or cold.
You can store eggs in the fridge, leaving shell on. This will allow the eggs to store longer. Also if you keep the original egg carton, place the eggs still with shell on in the egg carton and store in fridge. Refrigerated eggs last about a week or more with this method.