Easy recipe Tea Eggs Recipe

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about eight eggs sixtyml (one quarter cup) dark soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) one black tea bag three whole star anise (Recipes by ingridients anise) one cinnamon stick (see note) one teaspoon whole black peppercorns two strips orange (Recipes by ingridients orange) rind, white pith removedStep one Place the eggs in a medium saucepan. Cover with water. Slowly bring to a simmer over medium-low heat. Cook for two minutes. Tea Eggs Recipe. Use a slotted spoon to transfer to a plate. Tea Eggs Recipe. Use tongs to hold each egg and gently tap on the benchtop to crack the shells all over. Reserve the water in a jug. Tea Eggs Recipe. Step two Return the eggs to the pan. Tea Eggs Recipe. Add the, soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) tea bag, star, anise (Recipes by ingridients anise) cinnamon stick, peppercorns and orange (Recipes by ingridients orange) rind. (If the liquid doesn&rsquot cover the eggs, add some of the reserved water). Tea Eggs Recipe. Bring to a simmer over low heat. Cook for two hours, adding extra reserved water occasionally to just cover the eggs. Set aside to cool. Drain. Step three Peel the eggs and serve at room temperature.. Tea Eggs Recipe.