Chinese Tea Eggs
- 6 quail eggs
- 1 tablespoon Pu'erh tea (see Notes)
- 3 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 pieces star anise
- 1/2 cinnamon stick
- 3/4 teaspoon black peppercorns
- 2 strips mandarin zest
- Build a high-heat fire, with the flames licking the grill grate.
- Let it burn for 30 minutes.
- Place the eggs in a Dutch oven or a medium pot with water to cover.
- Bring the pot to a boil over the fire, then adjust the heat to medium-low and simmer for 3 minutes.
- Remove the eggs with a slotted spoon (do not discard the water) and let them cool until one can handle them without scorching one's fingers.
- Tap the eggs with the back of a spoon to crack the shells evenly all over.
- Return the eggs to the pot and add the remaining ingredients.
- Bring the water to a boil, reduce the heat, and simmer for 1 1/2 hours.
- Add water to cover the eggs if they become exposed to the air.
- Remove the pot from the heat and let the eggs cool completely in the water.
- Carefully peel away the shells, slice them in half lengthwise, and arrange them on a platter.
- Serve with more tea, preferably Chinese in origin.
eggs, notes, soy sauce, kosher salt, sugar, anise, cinnamon, black peppercorns, zest
Taken from www.cookstr.com/recipes/chinese-tea-eggs (may not work)