Tea Eggs

February 04, 2019

Contributed by Local Roots founder's mom, Yea Yea Ying


6 pasture-raised eggs
2 cups water
1/3 cup soy sauce 
4 star anise 
2 tablespoons black tea leaves or 2 bags of tea
Peel of 1/4 orange 

1. Hard boil eggs and cool them off with running water
2. Take eggs out of water bath and light crack eggshells all over with the back of a spoon. Use your fingers to press on the eggs to deepen the cracks. Don't remove eggshells.
3. Return the eggs to the pot with your broth of water, soy sauce, star anise, tea leaves and orange peels. Simmer for ten minutes. Transfer eggs and broth to a container and let eggs sit in broth for 24 hours in fridge for a rich flavor and deep marble color. Be sure to use a container so the broth covers all the eggs.
4. Remove eggshells; the fresher your eggs, the harder it might be to peel so do it carefully as to not peel off your egg whites. Eggs that are warm are easier to peel so you can reheat our eggs in the broth if you've kept them in the fridge overnight.
5. Enjoy warm or cold

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