Bri over at Figs with Bri kindly tested this recipe for me and blogged about it. Do check it out!
Tea eggs are a nutritious snack, can be served warm or cold and are pleasing to the eye for when guests pop by. By gently cracking the shells of cooked eggs and then simmering the eggs in an aromatic “tea,” the egg whites develop an attractive “crackle glaze” once peeled. The eggs themselves take on the delicate flavors of soy and star anise. Try them in a chef’s salad or even in an egg salad sandwich. Cook the eggs longer for a stronger flavor and deeper color. They can be refrigerated in a covered container for up to 4 days.
Time: 15 minutes (active) plus 2 hours (cooking)
Makes: 8 eggs
1/2 cup soy sauce
4 star anise
3 black tea bags, strings removed (English Breakfast, Assam or for a smokier flavor, Lapsang Souchong)
In a (3-quart) saucepan, place the eggs in a single layer. Cover with water and bring to a boil over medium heat. Once water boils, remove pan from heat, cover and let stand for 15 minutes. Drain off water, cover eggs completely with fresh cold water and let stand.
Once eggs are cool enough to handle, tap each one gently with the back of a teaspoon to make fine cracks on the surface of the shell. Try to keep shell intact. Set eggs aside in a bowl.
In the same saucepan, bring 3 cups fresh water to boil over high heat. Add remaining ingredients. Carefully lower eggs one by one into the “tea” and reduce heat to medium-low. If eggs are not completely submerged, add more water. Cover and simmer for 2 hours. Remove from heat and let eggs sit in tea liquid on the stove for 1 hour. Then transfer to refrigerator to steep for at least 2 more hours or overnight.
Drain and peel. Serve halved or quartered.