Known as cha ye dan, tea eggs get their marbled pattern when boiled eggs with cracked shells are left to steep in tea and spiced water. The leftover cooking liquid can be reused.
Put the eggs in a saucepan of cold water. Once it boils, cook over medium heat for 8 minutes, then transfer the eggs to iced water.
Gently crack the cooled eggshells all over with the back of a spoon, without peeling them.
Boil the water, black tea, soy sauce, cinnamon stick, star anise and salt in a saucepan for 7 minutes, then remove from the heat.
Put the cracked eggs in the spiced liquid and refrigerate for at least 6 hours, preferably overnight, to develop a clear pattern.
The finer the cracks in the shells, the clearer the pattern. Tap gently with the back of a spoon; hitting too hard can break the eggs apart. Allergens: contains eggs. Additional allergen check: check the soy sauce label for gluten information. Ingredients may vary by product.
Yıldız anason kokusu evi sardı, kahvaltı sofrasına çok yakıştı ve şeker içermediği için sabahları gönül rahatlığıyla yiyorum.
Yumurtaları bir gece yerine tam 6 saat dinlendirdim, deseni yine de çok güzel çıktı ve baharatlı su fazlaydı diye ikinci parti yumurta için tekrar kullandım.
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