Tea Egg

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Ingredients

18 eggs

7 cups water

½ tsp salt

4 pods of star anise

2 pieces (1 inch) of cinnamon stick

3 Tbsp light soy sauce

2 Tbsp dark soy sauce

6 Tea Bags Black/Ceylon Tea

Directions

  1. Cook 18 hard boil eggs. Gently tap the eggs using the back of the spoon to create cracks all over the egg.
  2. Fill the Pyrex’s Fuego 4.4QT Sauce Pot with 7 cups of water and add the salt, star anise, cinnamon stick, light soy sauce, dark soy sauce, and tea into it.
  3. Bring to boil and simmer for 3 hours.
  4. Put the eggs into the pot and let them steep overnight (approx. 8 hours). 
  5. Serve your guest on Corelle bowl.