I can’t believe I’ve never posted about tea leaf egg recipes before. I’ve tried following recipes before, I’ve tried using my own gut instincts before. Here are some of the recipes that I have followed. My own modified version is below.
When I make this, I try to make enough gravy/sauce/whatchuwanna call it to be able to flavor around 10 eggs at a time in a medium sized pot. I don’t exactly measure out everything that I use, so I’ll update this recipe as and when I get some concrete measurements. Right now, this is the first draft, and its just what I dump into the pot when making this.
- Star anise
- cinnamon sticks
- five spice powder
- brown sugar
- any good quality black tea leaves you can find
- Dang Gui
- light soy sauce
- dark soy sauce
- Put all the ingredients except the light and dark soy sauce into a pot and combine with water. Let the ingredients boil.
- While waiting for the sauce to boil, boil your eggs to make hard-boiled eggs. Using a spoon, lightly tap the hard-boiled eggs.
- Once the ingredients start to boil, add in the light and dark soy sauce to suit your own taste. You might also want to add in more sugar. Add in hard-boiled eggs while sauce is still piping hot, but turn down the heat so that it is now lightly simmering instead of boiling.
- Steep eggs in the sauce overnight. You can keep the sauce and keep replenishing the eggs too. I think its good for a week. Enjoy!