A classic Chinese street snack, boiled eggs have their shells cracked and are quickly infused with black tea, soy sauce and spices in a pressure cooker. Once peeled, the eggs reveal a marbled pattern and make a light, low-calorie snack between meals.
Put the eggs and water in the pressure cooker and boil uncovered for 8 minutes.
Transfer the boiled eggs to cold water and gently crack the shells all over with the back of a spoon.
Add the black tea, soy sauce, cinnamon stick, star anise, sugar, salt and water to the pressure cooker, then lower in the eggs. Close the lid and cook for 12 minutes from when the cooker whistles.
Turn off the heat and let the pressure drop naturally. Leave the eggs in the infusion for at least another 10 minutes, then peel and serve.
Do not break the shells into very small pieces when cracking them; fine cracks create a more attractive marbled pattern. Allergens: contains egg and soy (soy sauce). Additional allergen check: check the soy sauce label for gluten. Ingredients may vary by product.
Tarifte düdüklüde 12 dakika pişirme yazıyor ama benim tencerem daha güçlü kaynıyor, 12 dakikada tuz ve baharat fazla işlemiş, biraz keskin oldu. 8 dakikaya düşürüp bir dahaki sefere deneyeceğim.
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