Ingredients

The following ingredients have 4 Servings
  • 8 to 10 eggs
  • Water as needed
  • 1 tbsp. red tea or black tea leaves ( , you can also use two tea bags)
  • 1.5 tbsp. light soy sauce
  • 1 tbsp. dark soy sauce ( , for better coloring )
  • 1 tablespoon rock sugar
  • 1/2 tbsp. salt
  • 2 pieces star anises ( , note 3)
  • 1 tsp. Sichuan peppercorn
  • 1 thumb ginger ( , smashed )
  • 3-4 bay leaves
  • 1/2 tbsp. fennel seeds (, optional)
  • 1 stick Chinese Cinnamon

Instruction

  • Clean the eggs and then place in a deep sauce pot. Add enough cold water to cover. Start with medium fire, bring the content to a boiling and then let it  simmer for 4 to 5 minutes (hard boiled based on how soft you want the yolk to be). | for soft boiled eggs, place room temperature eggs gently with a help of strainer in boiling hot water, cook for 6 minutes. Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully.
  • Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully. Place the eggs in a pot with a lid.
  • In another the pot, add all seasoning  (bay leaves, star anises, cassia bark, fennel seeds, salt and sugar ). Pour in around 800ml water and bring to a boiling, add tea leaves and simmer for 10 minutes. 
  • For hard boiled eggs| pour the liquid to the the pot with cracked eggs. Soak overnight with lid covered. For soft boiled eggs| wait until the liquid becomes room temperature and then pour the liquid to soak the eggs overnight with lid covered.
  • Re-heat if necessary or serve directly with noodles, porridge or other food.