Tea Eggs (茶葉蛋)

Makes 12 Tea Eggs

Ingredients:

1 dozen large eggs

10 cups of cold water + 8 cups cold water, separated (18 cups total)

1 tbsp salt

1 tbsp soy sauce

1 tbsp cooking rice wine

1 tbsp sugar

5 dried star anise - whole stars

5 single-serve decaffeinated black tea bags (i.e., Lipton)

1/2 tsp five spice powder

1/2 tsp white pepper powder

Directions:

In a large pot, boil eggs in 10 cups of water until fully cooked.  Drain and rinse with cold water until cool.  Gently crack egg shells against counter-top or tap with back of a spoon (do not remove shells).

Return eggs to pot and add salt, soy sauce, wine, sugar, star anise, tea bags, five spice powder, and white pepper with the remaining 8 cups of water.  Cook on high heat until mixture boils.  Turn heat down to medium and cook for 30 minutes.  Turn heat off and let eggs soak for 2-3 hours.  Warm again for 20 minutes before serving.

Store eggs un-peeled until ready to eat.  Eggs can be eaten hot or cold.

Lipton Tea Bags

Star Anise