Tea Eggs
Ingredients
Instructions
- Boil eggs for 20 minutes over low flame.
- Cool in water.
- When cool, drain eggs and tap the shells all over with the back of a spoon until the shell is completely cracked.
- Return eggs to pan, cover with cold water, salt, soy, anise and tea.
- Bring to boil, reduce heat and simmer very slowly for 2 to 3 hours.
- Turn off flame and leave eggs in liquid for 8 hours.
- Tea eggs are then drained and left in their shells until ready to use.
- Keep well wrapped in the refrigerator (up to 1 week).
Nutrition & Diet Analysis (per serving)
337
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).