- 1 tablespoon black tea leaves
- 2 (3 inch) cinnamon sticks
- 4 whole star anise pods
- 1 tablespoon five-spice powder
- 6 whole cloves
- 1 slice fresh ginger root
- 1/2 teaspoon Szechuan peppercorns
- 1 teaspoon licorice root
- 1 piece dried mandarin orange peel
- 1 ounce Chinese rock sugar
- 1/2 cup dark soy sauce
- 1/3 cup light-colored soy sauce
- 10 hard-cooked eggs
- 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.
- 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.
Oriental Tea Leaf Eggs, recipe