Tea-stained Eggs
Prep Time: 15 minutes
Makes: 8 servings
Ingredients
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4
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T loose tea
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2
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T arame seaweed (optional)
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4
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whole star anise
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8
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eggs
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2
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T toasted sesame seeds
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2
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T sea salt
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Use a smoky-flavored bulk black tea like Mountain Rose Herb’s Lapsang Souchong, whose fermented leaves are laid out on bamboo trays and smoked over a smoldering bundle of spruce wood (www.mountainroseherbs.com).
Directions
- Place 8 cups cold water in a three-quart saucepan.
- Add loose tea, seaweed, and anise.
- Using a spoon, carefully add the eggs.
- Bring to a boil, then immediately turn heat off, cover, and let sit for 15 minutes.
- Using a spoon, remove the eggs one at a time and crack the shells (but do not remove them) by covering one hand with a tea towel, placing an egg on top, and tapping the shell all over with the back of a spoon.
- Return cracked eggs to the tea broth, cover, and simmer for 1 hour. Let sit in broth in refrigerator overnight.
- Drain the eggs and put them into a sealed container for up to one week. To serve, carefully peel the eggs—the whites will be marbled with dark lines. Serve with sesame salt. (To make sesame salt, lightly toast sesame seeds in a hot, dry skillet, tossing gently; add salt. Or try Eden Organic’s Gomasio Sesame Salt that comes in several flavors, www.edenfoods.com.)
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