Ingredients
- 4 teaspoon black tea of your choice, an alternative 5 tea bags
- 100 ml soy sauce
- 1/2 cinnamon stick
- 1 star anise
- 3 cloves
- 1 teaspoon pepper, best Szechuan
- 1/2 teaspoon fennel
- 1 teaspoon sugar
- 2 pots with lid
Servings: 6
Instructions
- Bring the eggs in a pot with lid for cooking once the water boils, remove the pan from the heat. The eggs can be 10 minutes so rest, then take out of the water.
- Meanwhile, bring about 1 liter of water for cooking, tea, spices and soy sauce and allow to draw with the lid closed for 10 minutes. Spices and tea by seven, enter the liquid with the eggs in a saucepan and bring with lid closed for almost simmering. simmer about 1 hour, then let the eggs cool in the liquid. For my coloring I left the eggs overnight in the Sud.
- The eggs finally put in the hot Sud, not boil, and the best two days can be drawn in Sud (in a refrigerator). The eggs are a snack “in between”.
Recipe Notes
In order for these eggs take taste a little of the marinade, the tea really have to be strong and pull the eggs long enough. 3 hours as I find the minimum, they can also be good lie overnight in the marinade – still remain hard-boiled eggs, so do not expect any huge flavor bomb
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