• 10servings
  • 165minutes
  • 98calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon black tea leaves

  2. 2 (3 inch) cinnamon sticks

  3. 4 whole star anise pods

  4. 1 tablespoon five-spice powder

  5. 6 whole cloves

  6. 1 slice fresh ginger root

  7. 1/2 teaspoon Szechuan peppercorns

  8. 1 teaspoon licorice root

  9. 1 piece dried mandarin orange peel

  10. 1 ounce Chinese rock sugar

  11. 1/2 cup dark soy sauce

  12. 1/3 cup light-colored soy sauce

  13. 10 hard-cooked eggs

Instructions Jump to Ingredients ↑

  1. Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.

  2. Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.


Send feedback