Chinese tea eggs

By grammadot

Ingredients

• 6 cups cold water
• 6-8 chicken or duck eggs
• 1/4 cup light or dark soy sauce
• 1 tablespoon cane or demerara sugar
• 1 tablespoon black tea leaves
• 2-3 pieces star anise (lightly cracked or crushed)
• 1 small stick cinnamon
• 1 teaspoon peppercorns (cracked)
• Peel from 1 tangerine or mandarin orange

Preparation

Step 1

Directions
If eggs are not fresh, take them out of the refrigerator for an 1 hour. Heat water in a medium saucepan. As it approaches a boil, place eggs carefully in the water. Water should cover the eggs by at least 1-2 inches. Bring water and eggs to a boil, then lower heat to a medium-to-high simmer for 2 minutes.

With a slotted spoon, remove the eggs from the water. Holding an in one gloved hand, tap each egg with the dull side of a knife or a spoon to slightly crack the shell in several places . Set cracked eggs aside for a few moments.

Add other ingredients to the saucepan and stir well. Let steep for 2-3 minutes and return cracked eggs to the saucepan. Cover and let cook on a low simmer for 30 minutes, adding water if necessary. Turn heat off and let sit for at least 2 hours to overnight. The longer they steep, the more robust the flavor will be. Drain and serve warm or cold.