Chinese Tea Eggs
ahh, I can still remember the smell of those bubbling tea eggs simmering away right at the entrance of the Chinese herbal shops
Ingredients
Directions
- 1
Boil eggs for 7-8 minutes, then cool in ice water. Gently crack the eggshells.
- 2
Melt rock sugar over medium heat until golden brown. Add the rest of the ingredients and enough water to cover the eggs. Stir well.
- 3
Add the cracked eggs and simmer for 1.5 to 2 hours, adding water if needed. Let the eggs sit in the broth for at least 4 hours or overnight.
- 4
Peel and serve!
