C'est Cheese!




Tea eggs

Courtesy of Mrtha Stywrrt. These can be made WELL ahead of time!

  • 4 eggs
  • 1 tablespoon sesame salt
  • 1 tablespoon dark soy sauce
  • 1 whole star anise
  • 3 tablespoons smoky teas (Earl Grey, Hu-Kwa)

Boil the eggs for 20 minutes over low flame. Cool in water. When cool, drain eggs and tap the shells all over with the back of a spoon until the shell is completely crackled.

Return the eggs to pan, cover with cold water, salt, soy, star anise, and tea. Bring to a boil, reduce heat, and simmer very slowly for 2-3 hours. Turn off flame and leave eggs in liquid for 8 hours

Tea eggs are then drained and left in their shells until ready to use. Keep well wrapped in the refrigerator (up to 1 week).

To serve: Carefully peel the eggs. White of eggs will be marbles with dark lines. Cut into halves or quarters. Serve with sesame salt.