Cha Yip Dahn Tea Eggs
|Tea leaves||2 Tablespoon|
|Five spice powder||2 Teaspoon|
|Chili garlic sauce||1 Cup (16 tbs)|
Boil eggs gently for 7 minutes in a saucepan.
Cool the eggs keeping them under running water for 5 minutes.
Lightly crack each egg shell by rolling on a hard surface.
The shell should be cracked all over but not removed.
Boil 4 cups of water in a pan, add tea leaves, salt and five spice powder.
Add cracked eggs and simmer, covered for 30 minutes until the shells turn brown.
Let the eggs stand in the covered pan for 30 minutes more.
For best results keep overnight.
Cool and shell.
Cut as required - sliced, halved or made into flowers.
Serve with chilli-garlic sauce for cold starters.