Redfield Recipes: Tea Eggs

Tea Eggs

¹/₂	dozen	eggs at room temperature
2	slices	ginger
1-2	star anise
¹/₂	cinnamon stick
1	bay leaf
1	Tbsp	black tea leaves
¹/₂	tsp	peppercorns
2	Tbsp	soy sauce
¹/₂	tsp	sugar
1	tsp	salt
1	Tbsp	Shaoxing wine or rice vinegar
3	cups	water (enough to cover eggs)

Put everything except the egg in a pot and bring to a boil, then cover and simmer for 10 minutes. Let cool completely.

Bring a new pot of water to a boil, then boil the eggs for 7 minutes. Turn off the heat and move the eggs to an ice bath with a slotted spoon. Let cool.

Once the eggs are cool enough to touch, crack them gently all over and put in the sauce. Leave to marinate at least overnight. Try to eat within 3-5 days since the yolks should not be fully cooked (that's how you get the pretty translucent gold insides).