Tea Eggs
What You Will Need
Ingredients
- 12 eggs, large
Marinade
- 6 tbsp Lee Kum Kee Premium Soy Sauce
- 600ml Water
- 3 Bay leaves
- 2 tsp Sugar
- 2 Tea bags, black
- 2 Star anise
- 1 tsp Sichuan peppercorns
- 1 Cinnamon stick
- 1 tsp Salt
Made with
Lee Kum Kee products
How to make it
Mix marinade ingredients in a saucepan or wok, bring to the boil, then simmer for 10 minutes. Remove from heat and allow to completely cool. Remove tea bags and set aside.
In a separate saucepan, boil eggs for 5 minutes for soft boiled, 7 minutes for medium, or 10 minutes for hard boiled. Cool straight away in an ice bath or by running under cold water.
Once cool to the touch, crack shells using the back of a spoon to create a crackled appearance.
In a zip lock bag, add boiled eggs and top with marinade liquid. Repeat until all eggs are bagged.
Refrigerate for around 24 hours, turning at least once.
Remove from liquid, remove shells and enjoy!