Tea Leaf Eggs
|Soy sauce||2 Tablespoon|
|Cinnamon stick||2 Inch|
|Black tea leaves||2 Teaspoon|
In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
Rapidly bring to boiling; cover pan tightly.
Reduce heat; simmer 15 minutes.
Rinse quickly in cold water till eggs are cool enough to handle; drain.
Tap eggs gently all over till shells are a network of fine cracks (do not remove shells).
Return eggs to saucepan; add soy sauce, aniseed, stick cinnamon, black tea, sugar, salt, and 2 cups cold water.
Bring to boiling; reduce heat.
Simmer, covered, about 2 hours (add boiling water to keep eggs covered, if needed).
Drain; chill eggs well.
Before serving, roll eggs between palms of hands to loosen shell.
Peel, starting from large end of egg.
Serving size: Complete recipe
Calories 834 Calories from Fat 473
% Daily Value*
Total Fat 53 g81.2%
Saturated Fat 15.6 g78.1%
Trans Fat 0 g
Cholesterol 2114.8 mg704.9%
Sodium 4348 mg181.2%
Total Carbohydrates 26 g8.8%
Dietary Fiber 11.4 g45.5%
Sugars 9.5 g
Protein 68 g136.4%
Vitamin A 49.6% Vitamin C 11.8%
Calcium 57.1% Iron 77.5%
*Based on a 2000 Calorie diet