Chinese Tea Eggs Wednesday, February 7, 2007

Ingredients

Chinese New Year (The year of the Boar) starts 2/18/2007
Eggs were served on the new year as a symbol of fertility

8 to 10 eggs, hard boiled
3 to 4 tsp black tea
4 star anise pods
1 whole clove
water to cover

Directions

Do not peel eggs. Tap with the back of a spoon to form a nice pattern of cracks all over the egg. Place in a non reactive pan with the spices, tea and enough water to cover. Bring to a boil. Reduce heat to a bear simmer, cover and allow to cook for an hour, covered. Turn off heat and allow to stand in the tea mixture for at least an hour. Overnight is alright. Peel and serve. These are great on a brunch and were often served at breakfast but could be a part of an evening meal as well.

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