street food: chinese tea eggs just in time for halloween 🕷️🕸️🥚 my mom used to pack some in my golf bag as a snack and i always said they reminded me of spider webs. to get a darker marbling, simmer it for longer and let it marinade for at least 24
instructions (cooking time: 45 mins)
1. boil your eggs with salt and vinegar. i like to soft boil them here so they don’t get too rubbery when you simmer them later
2. shock them in an ice bath and use a spoon to gently make cracks all around the egg. i rip off a piece of the outer membrane to ensure the sauce gets into the egg
3. in a pot, combine your wet ingredients: soy sauce, dark soy sauce, shaoxing wine, and water
4. add your dry ingredients: bay leaves, sugar, salt, cinnamon stick, ginger coins, star anise, black tea and sichuan peppercorns
5. boil this for 5 minutes and add in your cracked eggs with the shell on. simmer for 30 minutes. traditionally, you can simmer for up to 3 hours
6. store the eggs and marinade (shell on) in a container and let it cool
7. put them in the fridge for at least 24 hours then you can peel them and enjoy! i’d recommend peeling the ones you want to eat immediately, and letting the rest chill in the marinade 👍🏼
