SNACKS - Chinese Tea Egg

By Aemelia

Ingredients

• Eggs:
• 5 eggs
• 4 cups water
• 3 tbsp black tea (I used smoky Lapsang Souchong)
• 1 tbsp salt
• 1 tbsp mixed spice
• 1 star anise
• Salt & Pepper:
• 1 tsp black peppercorns
• 1 tsp pink peppercorns
• 1 tsp sea/rock salt

Details

Adapted from ourkitchen.fisherpaykel.com

Preparation

Step 1

1. Boil the eggs for 7 minutes until hard, then drain. Using the back of a spoon, tap each egg all over to crack it being careful to make sure the shell stays intact. Place the eggs back in the saucepan, add the water and bring to the boil.
2. Once boiling add the tea, salt and spices, turn down the heat and simmer for 45 minutes. If the water level drops below the tops of the eggs then add more to ensure that they are fully submersed in the liquid.
3. Meanwhile dry toast the black peppercorns in a frying pan until they become fragrant (this should only take a minute or two). Remove from the heat and gently bash them up a bit in a mortar and pestle. Do the same for the pink peppercorns (these are not toasted) and the salt then combine the three and place in a wee serving dish.
3. Remove the eggs from the saucepan and discard the liquid. Peel the eggs and serve them with the salt and pepper mixture.