TAIWANESE TEA EGG RECIPES

Steps:

• Wash the eggs carefully
• Boil the eggs until well done (more than 10 mins, and stir once in a while to make sure the inside doesn't get air bubbles)
• Make 500ml black tea with tea leaves or tea bag
• Add soy sauce, star anise, brown sugar and Sichuan pepper to the tea
• Cool the eggs and break the shell gently with a spoon
• Put the eggs into the tea sauce mix, make sure the eggs are mostly covered. Add water if the sauce is not enough
• Bring to boil and cook on low fire for 15 mins. Or put in rice cooker and add a cup of water next to it.
• Let cool and put them in frige for at least one night
• If necessary stir once in a while to make sure all the eggs are soaked
• Tea eggs can be served cold with a more bouncy texture of the egg
• Or heat the eggs together with the sauce and enjoy the fragrant tea flavor

Steps:

• In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
• In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.