This is one of my favourite snacks, which is really easy to make and tasty to eat. They’re pretty to look at too with a pattern on the whites that reminds me of the crackle glaze found on some Japanese tableware. All you need is a few simple ingredients readily available from the Asian isle of the supermarket or your local Asian food grocer. I usually go by instincts with this one. Roughly here are the ingredients for those that are interested.
Ingredients
12 eggs
Marinate
4 cups water (cold)
2 star anise (crushed)
2 tsp tea leaves (oolong)
2 tbsp five spice (powder)
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tbsp salt
Method
Cover eggs with water in a pot and bring to boil, next reduce the heat to medium and cook for 10 minutes, and then remove from heat.
Place eggs into ice water and once cool enough to touch, lightly crack with a spoon, making sure not to remove the shell.
In a saucepan combine together the mixture of water, star anise, tea leaves, five spice, soy sauce, dark soy sauce and salt and bring to a simmer.
Place eggs gently into the saucepan and simmer for 2 hours, if liquid does not cover eggs, add water.
Leave to cool in saucepan, then place in fridge overnight.
Peel and dry with paper towel, these are great served whole, sliced in half or quarters.