Tastespotting.com has always been one of my favorite places to window-shop recipes I may want to attempt, discover new food blogs to read, and add must-visit restaurants to my travel wish-list.
I bookmarked these Chinese Tea Eggs in 2008, and not long ago, while scrolling through my old faves, I ran across them again and got inspired to try them out. The recipe is about the same difficulty level as your average hardboiled eggs, but appeals to me, since I usually end up breaking one or two eggs anyway. Also, these are prettier.
3 tablespoons soy sauce
1 teaspoon salt
1 tablespoon black tea
5 star anise pods
1 teaspoon Chinese 5-spice
1 teaspoon cracked peppercorns 1 bay leaf
In water just covering the eggs, simmer for 2 minutes. Remove the eggs from the water, and crack them without removing their shells. The more cracks in your eggshells, the more patterned they will be in the end.
Return the eggs with the remaining ingredients into the pot of water. Cover the pot, and simmer together for two hours.
Remove the eggshells and enjoy this tasty and eye-catching snack!