We picked this up from our friends over at the Columbia Center for Urban Agriculture. It’s a quirky and new way to make some really tasty eggs.
Chinese tea leaf eggs
- In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
- In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.
Want to learn more from the Center for Urban Agriculture? Visit their website at http://columbiaurbanag.org/ or stop by their urban farm and production site and do some farming all your own. Volunteer hours are from 3:30 p.m. till dusk on Monday, Wednesday and Friday at 1209 E. Smith Street.