Chinese Tea Eggs 茶叶蛋 (using earl grey)

I used to eat these eggs when I lived in Beijing as my breakfast. I grabbed 2 eggs every morning on my way to work at the small shop close to the subway station. The smell of the eggs just make me sooo happy somehow, and I could smell it from far away. So while I was making this, all my memories in Beijing (especially when I lived in 东直门 Dong zhi men) started to come back. Just realise how much I miss China, especially the food and convenience. Since I dont have chinese tea in hand, I made a little twist using earl grey, it tastes as good. So feel free to use chinese black tea if you have… Enjoy! 🙂DSC02659.JPG

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Total time: 3 hours

Serving: 6 eggs


INGREDIENTS

6                      eggs

2 bags            earl grey / black tea

4                      starnis

1                      cinnamon

½ cup              soy sauce

1 tsp                salt

3 tsp                sugar

750 ml             water (enough to cover the eggs)DSC02630.JPG


DIRECTION

  • Boil eggs on medium-high for about 15 minutes. Drain and cool it down in ice cold water, drain.DSC02625.JPGDSC02626.JPG
  • Crack the eggs with spoon.DSC02631.jpg
  • In a deep pot, place all ingredients and eggs. Cook on medium heat for about 20 minutes and on low heat for about 1-2hours. DSC02633.JPGDSC02634.JPG
  • Turn off the heat and let the eggs sit until it’s ready to be served. You can leave the eggs in a pot for overnight, and it will taste even better the next day because the sauce will be absorbed very well.DSC02663.jpg

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