Char Tan aka Tea Eggs

The fragrance of herbs in the air while making this dish brings back fond memory of the fragrance you get when you come near to the chinese medicine shop at a mall in malaysia which sells these eggs.



Ingredients:

30 eggs

Seasoning:

2 tbsp salt
30 g black tea leaves
3 star anise
3 x 2cm piece cinnamon stick
3 thick slice tong kwai
3 tbsp sugar
3 tbsp soya sauce
6 pieces kum cho
2 pieces tangerine peel
1 tbsp pepper

Method:

Put eggs and enough water to cover the eggs(have these at room temperature), bring to a boil.

Lower heat and allow to simmer for five to six minutes.(timed from the moment the water returns to a boil)

Remove eggs and soak in cold water.

Gently tap the eggs to crack the shells, with the handle of a large knife, but not hard enough to dislodge any of the shell. (these tiny, irregular cracks all over the egg will enable the tea to stain the surface of the thin membrane inside the "crackle' effect seen on old Chinese porcelain)

Put seasoning together with another half pot of water and bring to a boil.

Add the cracked eggs and add enough water, simmer over gentle heat for half an hour.

Soak eggs for two to three hours or longer before serving. Once cold they can be stored short term in the refrigerator.

Remove shells and serve eggs with a dash of pepper and a sprinkling of salt.

Serves