Chinese Tea Eggs
Bird Pick Breakfast Tea has a nice malty, citrus finish. The supreme fresh fragrance adds wonderful notes of fruity and earthy Oolong (more Taiwanese style) and Yunnan Pu-Erh, which gives a rich, smoky compliment to the soy sauce in this recipe.
Ingredients
Cooking Instructions
step 1
Fill a large pot with Eggland's Best Classic Eggs (12). Cover with cold water and add Salt (1 tsp). Bring to a boil and immediately turn off the heat.
step 2
Cover the pot and let eggs bathe for about 10 minutes.
step 3
In another pot, bring Water (6 cups), Soy Sauce (1/3 cup), Chinese Five Spice Powder (1 tsp), Granulated Sugar (1 tsp), Salt (1/2 tsp) and Bird Pick Breakfast Tea (2 Tbsp) to a boil.
step 4
Once the eggs are done with their hot water bath, drain and cool.
step 5
Tap each eggs with the back of a spoon to crack the shell. Do not peel the shell as the crack will allow the tea mixture to seep in and create the notable crackling pattern.
step 6
Place all cracked eggs in the tea and soy sauce mixture and simmer for a minimum of 2 hours on the stove. May also place in a crockpot and allow to simmer on low.
step 7
Will keep in a refrigerator for up to a week.
