Ingredients

The following ingredients have 4 Servings
  • 6-8 eggs
  • 2 black tea bags or 2 tbsp loose tea leaves
  • 3 tbsp dark soy sauce
  • 1 tbsp salt
  • 1 chinese spice bag (or use 1 tbsp chinese five spice powder)

Instruction

  • Boil eggs until they are soft boiled. Place cooked eggs in an ice bath to prevent them from cooking further.
  • Once eggs are cooled, crack shells of eggs, but do not let the shell come off the eggs. I usually gently crack them against the counter. And then I use a meat tenderizer mallet to make additional cracks. Make sure to make cracks all around for a prettier cracked egg shell look. You want the cracks to be deep enough to penetrate to the inside of the egg, but not too deep that the egg shell will fall off the egg.
  • Place eggs in a medium pot. Fill water to about one inch above eggs. You can always add extra water if your water level begins to get too low.
  • Bring to boil the water with two tea bags, soy sauce, salt, and one Chinese spice bag. You can usually find the spice bag at a Chinese grocery store. If you can’t find this at your local Asian grocery store, you can use about 1 tbsp of Chinese five spice powder.
  • Cook the eggs with the tea mixture on a low simmer (don't let it bubble) for about 20 minutes. Keep the lid on to keep tea mixture from evaporating.
  • Place eggs, still submerged in the tea mixture into the fridge for 24 hours to allow the eggs to absorb the flavors.
  • You can store eggs in the fridge, leaving shell on. This will allow the eggs to keep longer.