Known as cha ye dan, tea eggs are boiled eggs whose cracked shells are steeped in a tea and spice brine until the whites turn marbled. The leftover brine can be reused for another batch.
Put the eggs in a pot of cold water, and once it comes to the boil, cook over medium heat for 8 minutes, then transfer to iced water.
Once cooled, gently tap the shells all over with the back of a spoon to crack them, but do not peel them.
In a pot, simmer water, black tea, soy sauce, cinnamon stick, star anise and salt for 7 minutes, then remove from the heat.
Place the cracked eggs in the spiced brine and let them steep in the refrigerator for at least 6 hours, ideally overnight, so the marbling sets in.
The finer the cracks in the shell, the more defined the marbling; tap gently with the back of a spoon, as hard tapping can crack the egg apart. Allergens: contains egg.
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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