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Prep time
2 hours
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Makes
3
Author Notes
A traditional lunar new year snack: boil some eggs, crack the shells, and simmer again in a mixture of black tea and spices. I urge you not to leave out the lapsang suchong tea--it adds depth and smokiness. —Melanie K.
Ingredients
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3
free range eggs
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2 teaspoons
black tea (I like Assam)
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1 teaspoon
lapsang suchong tea
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1 teaspoon
five spice powder
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1
star anise
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.25 cups
soy sauce
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2 teaspoons
dark brown sugar
Directions
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Bring a pot of water to a boil. Gently add the eggs and boil for 7 and a half minutes. When done, submerge the eggs in cold water for a couple of minutes or until cool enough to handle. Using the back of a spoon firmly crack the egg shell all over, keeping the whole shell intact.
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Return the eggs to the pot and cover with fresh water, then add the remaining ingredients. Bring to a boil, cover and simmer for 40 minutes to an hour. Remove from the heat, still covered, and let them sit for at least 2 hours to overnight. The longer they steep, the stronger the flavour.
Peel and eat.
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