Aunt #4’s Chinese Tea Eggs
Marbled on the outside, delicious all around. Serve alongside a hefty portion of mah jong.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Snack
Cuisine Chinese
- 6 black tea bags
- 10 eggs parboiled for about 5 minutes, cooled
- salt
- 2 whole star anise
- 2 tbsp soy sauce
Softly crack the shells of your parboiled eggs with the back of a spoon, so that they are cracked all over, but do not peel the shell from the eggs.
Place the eggs and tea bags in a pot of water.
Add a pinch of salt and the star anise and soy sauce.
When the water boils turn the heat to low and simmer for 30 minutes.
Then turn off the heat and let the eggs sit until they are cold.
Refrigerate and enjoy!