Spiced Tea Infused Eggs

Spiced Tea Infused Eggs

Serves	8-10
Prep time	24 hours
Cook time	30 minutes
Total time	24 hours, 30 minutes
Allergy	Egg
Dietary	Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb
Meal type	Appetizer, Side Dish, Snack
Misc	Pre-preparable, Serve Cold
Region	Asian

Ingredients

4 cups water
2 tablespoons loose leaf black tea (or 2 Lipton Tea bags)
3-4 pieces star anise
1 piece cinnamon stick
1 tablespoon Fish Sauce
1 teaspoon salt
8-10 eggs
1 tablespoon tamari soy sauce

Optional

1 tablespoon erythritol

Directions

Step 1
Heat 4 cups of water along with star anise, cinnamon stick, salt, tamari soy sauce, fish sauce and erythritol.
Step 2
When the water is boiling, pour in the loose leaf tea. Cover the pan and turn down the heat to medium. Let it simmer for about 20 minutes
Step 3
Uncover the pan and let the spice tea brine cools down to room temperature. Discard the tea leaves and spices. Set aside.
Step 4
Heat another pan with water in high heat and a pinch of baking soda for boiling the eggs.
Step 5
When the water is boiling, turn down the heat to medium and slowly put in the eggs one by one. Set a timer to 10 minute countdown. Let the eggs sitting in the hot water without cover.
Step 6
At the last 1 remaining minute, prepare a bowl of ice bath for the eggs.
Step 7
When the timer went off, slowly scoop out the eggs to the ice bath. This will ensure the eggs will stop cooking inside so you'll still get a nice soft yolk without that yucky grey ring around it.
Step 8
When the eggs are cold enough. drain and then lightly tap on the counter or use the back of the spoon to create nice cracks around the shell. This will give that "spider-web" texture around the egg whites after you peel it off.
Step 9
Let the cracked hardboiled eggs soaking in the spiced tea brine for 8 hours or overnight in the fridge. The longer the better as the eggs will absorb the aroma of the brine.
Step 10
Now here's the fun part! Peeling them! The trick here is to peel them slowly you won't lose the inner membrane that has that "spider-web" texture. Otherwise your tea eggs won't have that much color. Taste-wise still yummy though!