Chinese Tea Leaf Eggs
English Breakfast Tea
1/4 cup soy sauce
1/2 tsp salt
How to Cook
1. Hard-boil eggs for 8 minutes. Drain water and immediately place in cold water to ensure easy shell removal. When cool, carefully crack the shell, ensuring it stays intact. The more cracks you create, the more intricate the pattern. Ensure you make a few deeper cracks for optimum colour penetration.
2. Place eggs into saucepan just large enough to house them on one layer. Add remaining ingredients and cover with boiling water. Bring to the boil, then reduce to simmer for 30 minutes. Cool. Refrigerate the eggs in the remaining mixture for 24 to 48 hours. Remove from brew and peel to serve.
Traditionally served as a snack food in China, Taiwan and Hong Kong, but also great as a preserve with simple rice dishes or in Asian soup.