Tea Eggs
This is special-occasion food for many Chinese, served as part of large meals. The eggs simmer in their special dark liquid, and eager hands reach in to retrieve an egg, peel it, and devour it. The smoky flavor and pretty patterns on the eggs are mysterious looking but easy to create. By all means, make these ahead of time, as you would any hard-cooked eggs.
Recipe information
Yield
makes 12 eggs
Ingredients
Preparation
Step 1
Put the eggs in a saucepan with water to cover and turn the heat to medium-high. Bring to a boil, then turn off the heat and cover. Let sit for 9 minutes. Drain and rinse under cold water, then lightly tap the eggs on a hard surface to create a web of fine cracks. Do not peel or allow the shell to come off.
Step 2
Meanwhile, put the remaining ingredients in a saucepan (it can be the same one) with about 3 inches of water and bring to a boil over high heat; reduce the heat to low. Gently lower the eggs into the liquid and simmer, uncovered, for an hour, stirring occasionally. Remove from the heat and let sit until the liquid cools. Peel the eggs and serve warm or refrigerate in the liquid and serve chilled They will keep in the refrigerator for several days.
