A classic Chinese street snack, tea eggs are made by cracking the shells of boiled eggs and quickly infusing them in a pressure cooker with black tea, soy sauce and spices. The marbled pattern revealed once the shell is peeled makes a light, low-calorie snack.
Put the eggs in the pressure cooker with water, and boil for 8 minutes with the lid off.
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, granulated sugar, salt and water to the pressure cooker, place the eggs in, seal the lid and cook for 12 minutes once it reaches pressure.
Turn off the heat and let the pressure release naturally, leave the eggs steeping for at least another 10 minutes, then peel and serve.
Don't crack the shells into tiny pieces, fine cracks give a prettier marbled pattern. Allergens: contains egg and soy (soy sauce).
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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