Ingredients
- 8 eggs
- 1 gram een onion
- 2 teaspoon minced ginger
- 1/4 cup regular soy sauce
- 1/4 cup dark soy sauce
- 4 bag black tea
- 2 tablespoon dark brown sugar
- 1/2 teaspoon chinese five-spice powder
- 3 teaspoon whole star anise
- 1 stick cinnamon
Preparation
Baking Directions:
Here's something that looks cool and tastes great! Make a double batch and keep the eggs in the refrigerator for snacking, just store in an airtight container for up to a week.
Dark soy sauce will give you a richer color and flavor, but using regular soy sauce will result in something just as delicious.
Serve these tasty treats numerous ways: add to a noodle bowl, garnish a salad, or simply snack on it at a picnic.
Place eggs in a large saucepan, cover with cold water, and bring to a simmer.
Simmer for 10 minutes.
Drain; rinse eggs with cold water until cool enough to handle.
Gently tap each egg all over with a spoon until hairline cracks form over the entire shell.
Return eggs to pan.
Add remaining ingredients; add extra water, if necessary, to completely cover eggs.
Simmer, covered, over low heat for 15 minutes or for as long as 1 hour.
Remove pan from heat; let eggs cool in the liquid, then refrigerate (still in the liquid) overnight or for up to 1 week.
Just before serving, peel eggs and place in a serving bowl.
