Tea Eggs

• 6 chicken eggs
• 4 cups water
• 3 tbsp Jasmine green tea leaves
• ¼ tbsp dark soy sauce
• ½ tsp minced ginger
• ½ tsp minced garlic

Ingredients for 3 servings (2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Bring water and spices to a boil.

   Stovetop
2. 2

   Add eggs, and boil for 3 minutes.

   Stovetop
3. 3

   Remove eggs from the liquid and roll them gently on a hard surface to crack the shell all over.

4. 4

   Return the eggs to the pot of liquid, reduce to a simmer, and simmer for 1 hour.

   Stovetop
5. 5

   Reduce to low heat and allow eggs to sit in brine until served.

   Stovetop