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Author Notes: Today marks the start of the Lunar New Year and the Year of the Sheep! I unfortunately didn't have time to clean the entire apartment as tradition dictates, so here's a traditional new year’s snack instead: 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 smells like a campfire and adds an unbeatable smokiness. —Melanie K.
- 3 free range eggs
- 2 teaspoons black tea (I like Assam)
- 1 teaspoon lapsang suchong tea
- 1 teaspoon five spice powder
- 1 star anise
- .25 cups soy sauce
- 2 teaspoons dark brown sugar
- 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.
- 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.