I used to think that boiled eggs are possibly one of the most boring foods available.I rarely ate boiled eggs but it all changed when I had my Chinese tea egg. After having the Chinese tea egg I never went back to the old plain old eggs and in fact now I save the old stock like a Chinese old granny. These egg not only look beautiful but also taste amazing.
Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water.
Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
Put all the remaining ingredients in a pot plus water and bring it to a boiled.
Remove from heat and add the eggs to the sauce mix.
Cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be.
Peel and enjoy 🙂
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