Tea Eggs Yes, Tea Baggers No

This is your basic tea egg, nicely crenelated and ready for peeling and eating after three days soaking in the fridge. This recipe is easy and quite flexible, with many variations; it's hard to go wrong. 


This recipe is for eight to twelve eggs.


Ingredients:


8-12 eggs
1/2 to 1 cup soy sauce
a few star anise (5 or 6)
one or two sticks of cinnamon
4-6 bags of pu er tea. Regular black tea will also work.

Boil the eggs for five minutes or so.

Remove eggs to a cool bath. When cooled off, tap them with the back of a spoon. This will allow for the marbling of the eggs when steeped in the tea.

These are your basic steeping ingredients: star anise, cinnamon stick, pu er (erh) tea, and soy sauce.

Using the previously boiled water, add all the ingredients along with the cracked eggs. Bring to a simmer and steep for two hours.

When cool, put in a container in the fridge for three days.

When ready to eat, peel and enjoy the beautifully marbled tea egg and all it's anisey, pu er-y goodness.