This easy recipe is a wonderful twist on an old classic.
Downloads:Black Tea Eggs
12 cups water
18 large eggs
1 cup Chinese black loose-leaf tea leaves
½ cup low-sodium soy sauce
4 cinnamon sticks
• In a large stockpot, bring water to a hard boil over mediumhigh
heat. Carefully place eggs in pot. Cook for 9 minutes. Remove
eggs from water, and immediately place in an ice bath
• Add tea leaves, soy sauce, and cinnamon sticks to stockpot.
Bring to a hard boil. Remove from heat.
• Using the back of a spoon, crack egg shells. Place eggs in prepared
water. Cover and refrigerate overnight. Carefully peel
eggs before serving.