Chinese Tea Eggs
These eggs are marinated in earl grey tea and Chinese herbs.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- ½ cup soy sauce
- 2 tbsp sugar
- 1 tbsp earl grey tea
- 3 star anise
- 2 tsp coriander seeds
- 2 cinnamon sticks
- 6 eggs (hardboiled)
Instructions
- 1
Make the hard boiled eggs and set aside.
- 2
Add all ingredients up to cinnamon sticks into a sauce pan. Heat over medium high heat until the liquid starts simmering (2-3 minutes).
- 3
Remove the liquid from the heat and let stand for 10 minutes. This helps all the flavors mix together a bit.
- 4
Crack the outside of your eggs on a flat surface but DO NOT remove the shells.
- 5
Add the eggs to a large glass jar. Pour the liquid on top. Make sure the eggs are submerged in the liquid.
- 6
Steep at least overnight. I have steeped them for a few days, and I find the longer you steep them, the better the flavor. Wait for the liquid to cool down to room temperature and place in the fridge for storage. They last up to a week in the fridge.
- 7
Remove shells after steeping and enjoy!