Chinese Tea Eggs (茶叶蛋)

Step 1

Bring plenty of water (enough to cover all the eggs) to a full boil in a pot/saucepan. Gently slide in all the eggs. Leave to boil uncovered over medium heat for 8 minutes (if you prefer runny yolks, reduce the time to 7 minutes).

Step 2

While waiting for the egg to cook, put all the other ingredients into a clean saucepan. Add 2 cups (500ml) of water. Bring to a boil then leave to simmer for 3 minutes. Set aside.

Step 3

When the eggs are cooked, transfer them to a large bowl of cold water. Once they’re cool enough to touch, gently crack them one by one against the kitchen counter making sure the shells are cracked all around.

Step 4

Place the eggs in a container (ideally one that can fit them snuggly). Pour in the marinade. Cover with a lid and leave to steep for 12 to 24 hours before serving (see note 4).

Step 5

To reuse the leftover marinade: Freeze it if you don’t plan to make another batch soon. Add more tea, spices and seasonings when necessary. Always boil it for each use to prevent bacteria growth.