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Prep Time
5 mins
Cooking Time
2 h
Total Time
2 h 20 m
Serves
12

Ingredients

⅔ cup
dark soy sauce
150 mL
⅓ cup
sugar
75 mL
2
cinnamon sticks
2
star anise
8
cloves
1 tsp
peppercorns
5 mL
1 tsp
salt
5 mL
4
teabags black tea
12
eggs

Method

Step 1
In large saucepan, combine 6 cups (1.5 L) water, soy sauce, sugar, cinnamon sticks, star anise, cloves, peppercorns and salt. Bring to a boil; cook until sugar dissolves. Remove from heat. Add tea bags; cover and steep 15 min. Remove tea bags.
Step 2
Meanwhile, add eggs to boiling water; cook 6 min. Remove from heat, drain and rinse under cold water. Using back of spoon, firmly tap all over egg shells to crack, but do not peel.
Step 3
Using a slotted spoon, place cracked eggs in tea infusion. Bring just to a boil then immediately remove from heat. Let stand until both infusion and eggs are cool. Chill eggs ( still immersed in infusion) at least 2 hr. or up to 2 days. Discard infusion. Peel eggs and serve.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 egg):
Calories:
80
Fat:
5 g
Saturated Fat:
1 g
Carbs:
2 g
Sugar:
2 g
Cholesterol:
185 mg
Protein:
6 g
Sodium:
310 mg