I have been making these for years - I don’t know why I haven’t posted this one yet. When my family and I go to the beach, we always make these because they are so portable. They beat regular hard-boiled eggs because they need no extra flavoring - the flavoring is already in them.
Here’s the ingredients:
Eggs - we usually cook 10-12 at a time - they don’t go bad in our house
1 cup soy sauce
4 cinnamon sticks
4 English tea bags
2-3 anise stars (you can leave these out, but it’s worth trying with them.)
Fill a large pot with enough water to cover the eggs to a depth double the height of the eggs as they lay in the bottom of the pot, then put in all the ingredients and bring to a boil. Yes, just throw the tea bags in as-is, along with the rest of the stuff.
Now this is critical: once they have come to a boil and have been boiling for about 3 minutes, take each egg out on a long spoon and whack it all around with another spoon - you want to crack up the shell as much as possible without removing the shell to allow the ’soup’ it’s floating in to infuse into the egg.
Allow the boil to continue - the last batch I made I let boil for about 20 minutes, then let it sit in the broth overnight. You can also reduce the heat and let simmer for as long as you like - we’ve found the longer it simmers, the more flavor is absorbed.
I have been making these for years - I don’t know why I haven’t posted this one yet. When my family and I go to the beach, we always make these because they are so portable. They beat regular hard-boiled eggs because they need no extra flavoring - the flavoring is already in them.
Here’s the ingredients:
Fill a large pot with enough water to cover the eggs to a depth double the height of the eggs as they lay in the bottom of the pot, then put in all the ingredients and bring to a boil. Yes, just throw the tea bags in as-is, along with the rest of the stuff.
Now this is critical: once they have come to a boil and have been boiling for about 3 minutes, take each egg out on a long spoon and whack it all around with another spoon - you want to crack up the shell as much as possible without removing the shell to allow the ’soup’ it’s floating in to infuse into the egg.
Allow the boil to continue - the last batch I made I let boil for about 20 minutes, then let it sit in the broth overnight. You can also reduce the heat and let simmer for as long as you like - we’ve found the longer it simmers, the more flavor is absorbed.