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Prep Time: 1 Minutes Cook Time: 720 Minutes |
Ready In: 721 Minutes Servings: 12 |
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From the Syllabub blog . The same amount of broth can be used for anywhere from 8-20 eggs. Ingredients:
8 -20 eggs |
1/2 cup soy sauce |
4 tablespoons salt |
4 star anise, broken up |
1 teaspoon five-spice powder |
2 tablespoons dark loose tea leaves (preferably lapsang souchong) |
6 -10 peppercorns |
1 inch orange peel or 1 inch tangerine peel |
Directions:
1. Hard boil the eggs by covering with water and bringing to a boil. Cover, turn off the heat, and let sit for 15 minutes. Cool completely in cold water. This loosens the shell.
2. Using the back of a spoon, gently crack the egg shells. Do not peel!
3. Put the eggs in water just to cover and add the broth ingredients. Bring to a boil, cover and simmer for 1 hours.
4. Remove from the heat and place eggs and tea broth in a covered container. Refrigerate for several hours or overnight.
5. Eggs are best stored in the fridge, with shells on.
6. To eat, shell the egg and serve as a snack, or salad or soup ingredient.
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