This recipe was originally posted in What’s for Dinner January 2008 by: Vrsherren Chinese Tea Eggs
3 to 4 cups water 6 to 10 eggs 2 tsp. 5-fragrance spice powder (see note) 2 Tbsp. black tea or 4 tea bags 1 Tbsp. coarse salt
In a lg. pot place eggs and enough cold water to cover them. Bring to a boil, reduce heat to simmer. Simmer for 12 minutes. Remove eggs (reserve water at simmer), cool in cold water until able to handle. Add to reserved water remaining ingredients, and bring to a boil. While waiting for water to boil using a spoon tap eggs to crackle shells (I tapped both ends and rolled on counter top to crackle shells, but do gently as you want only a crackle design). Replace eggs in boiling spiced water, reduce heat and simmer covered for 1 hour. Remove from heat and let stand for 30 minutes. Allow to cool. Remove shells. Eggs can be cut in halves or quartered for serving. Traditionally they are dusted with a combination toasted sesame seeds and coarse salt, but not necessary. Best served with in 24 hours. Refrigerate NOTE: May substitute Jasmine tea or light soy sauce for the black tea, and the peel (no pith!) of 1 med. orange for the Chinese 5 spice. Chinese 5 spice can be found in the spice section or in the Asian section of most grocery stores.
