Spiced Herbal Tea Eggs


10 large eggs, at room temperature
Sufficient water for boiling eggs
3 pcs cinnamon sticks
3 pcs star anise
3 pcs cloves
3 slices tong kwai
3/4 tbs Szechuan peppercorns, lightly crushed
2 pcs dried mandarin orange peel
1/2 cup light soy sauce
1 tbsp dark soy sauce
1 tbsp Kecap manis
1 tbsp brown sugar
1/2 tsp salt
3 tbsp Chinese tea leaves (Pu Er or any type you like)
1 litre water
"We found that by removing the hard boiled eggs immediately from the boiling water and air cooling enables easy-peel-off shells" - Michael


1.Rinse eggs and place in a deep pot. Add room temp water to cover the eggs. Switch on medium heat, gently stir eggs in one direction occasionally . When water starts to boil set timer to 7 mins and still stir the eggs occasionally. This is to keep the yolks centralized
2.When time is up, switch off heat and immediately remove eggs from water. Air cool for a while.
3.Crack the egg shells gently by tapping the back of a metal teaspoon on the shells
4.Place remaining ingredients in a fresh pot and add in the eggs. Bring to the boil, lower heat and simmer covered, for 1 hour
5.Remove eggs from simmering liquid. Serve. Allow your guests to peel the shells to reveal pretty web patterned eggs

We are so thankful for our winner and recipe creator, Michael Cheong Peck Keong who was kind enough to highlight a enlightening story to what inspired this simple yet meaningful dish. “I happily made these tea eggs for the first time one CNY to proudly show my Mother in law (MIL) the beautiful web patterns only to realize that black looking orbs soaking in black liquid could be taboo – black on CNY?!! I didn’t prepare anything else so I placed everything in an attractive clay pot and took them over to her house. Thankfully MIL, wife and in laws had fun peeling the shells and were amazed by the taste and patterns, no one had “black thoughts! “ Actually the web patterns looked dark brown 😂”, said Michael.  Thank you for sharing!

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