Preserved Hard-boiled Eggs
ready in 1 hr 20 min.
- 8 eggs
- 1 Tbsp Black tea
- 2 Cinnamon stick (broken into pieces)
- 3 Star anise
- 1 tsp coarse salt
- ½ cup dark soy sauce
- In addition
- ½ tsp five spice powder
- 2 Tbsps toasted Sesame seeds
- 2 Tbsps salt
The more cracks there are in the shell, the better the marbled effect will be.
1 Tablespoon, 1 Can opener, 1 Sieve, 1 Measuring cups, 1 Small pot, 1 große Bowl, 1 Large knife, 1 Cutting board, 2 große Non-stick pans, 1 Slotted spatula, 1 Paper towel, 1 Fork
Put the eggs into a pan, cover with cold water and bring to the boil. Simmer for 5 minutes, then drain and refresh in iced water. Now carefully tap the eggs on your work surface to crack the shells on all sides.
Put the eggs back into the pan and add the tea, cinnamon sticks, star anise, coarse salt, soy sauce and 1 litre water. Bring to the boil and simmer, covered, for 1 hour.
Crush the crystal salt slightly in a mortar and mix with the sesame seeds and five-spice powder. Shell the eggs and serve on small plates with a little of the spice mixture.