I came across this interesting idea the other day for cooking eggs. Rather than merely boil your eggs, you infuse them with a delightful mixture of tea and spices, giving them a distinct aromatic flavor. This is something that is not terribly strong, so you can still use them in egg salads, etc. but enough that this isn’t just another boiled egg.

Chinese Tea Eggs

Makes 6

6 boiled eggs
3 c. water
2 tea bags (I used one black and one orange tea)
1 6″ cinnamon stick
6 cloves
3 Tblsp. soy sauce
1 tsp. anise seeds

Tap the boiled eggs lightly on a hard surface to crack them slightly, like this.

You don’t want any holes, though, because the mixture will seep in and turn the whole egg black. Just lots of fine lines.

In a tall pot, mix all the remaining ingredients and add the eggs. Bring to a boil and simmer for 45 min. If you want a stronger flavor, let the eggs simmer longer, but be aware that they get pretty rubbery if you go over an hour.

Remove from the water, cool slightly and peel. You’ll have some fascinating variations! Notice the egg at the back that had an actual hole in the tip . . . careful with your cracking!