Bay-Leaf & Star-Anise Tea Eggs

A snack of hard-boiled eggs cracked and steeped in tea, soy, sugar and spices until their shells turn marbled and the whites and yolks absorb a rich, savory-sweet flavor. Best after several hours or, ideally, overnight.

Ingredients

Steps

Wash eggs to remove surface dirt
There is a rounder end of the eggs
There is an air sac inside the rounder end of the egg. Place the rounder end face up and lightly tap to break the eggs.
Place 50g of rock sugar if they are of bigger pieces in a pestle and mortar
Pound to break the rock sugar into smaller pieces
Pound the rock sugar into powder
Put the rock sugar into a pot
Add a little water to the pot and turn on stove to medium heat
Leave the sugar to melt and turn into caramel
Turn off heat and add 750 ml of cold water to the pot
Put in the eggs
Add the bay leaves, cinnamon stick and star anise
Add in 100 ml soy sauce
Add in 2 black tea teabags and one oolong teabag
Bring it to boil
Cover and boil for 20 minutes. Turn off heat after 20 minutes and rest for 20 minutes. Then boil again for another 20 minutes. Leave to cool down in the pot
Once cool, transfer to a container and place in the refrigerator. Better to serve after marinated overnight or 2 days
Color of favoured tea egg after overnight marination
After 2 days marination
After 3 days marination
After 4 days marination. The flavour is quite strong and best to take them out of the sauce and refrigerate. Enjoy