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Tea Eggs

ingredients

12 eggs
10 g (2 tsp) salt
45 ml (3 tbsp) light soy sauce
30 ml (2 tbsp) dark soy sauce
5 g (1 tsp) five-spice powder
10 g (1 tbsp) red Chinese tea leaves

method

1. Boil the eggs in water for 5 - 10 minutes.

2. Remove and gently tap the shell of each egg with a spoon until it is cracked finely all over.

3. Put the eggs back in the pan and cover with fresh water.

4. Add the salt, soy sauces, five-spice powder and tea leaves (the better the quality of the tea, the better the result).

5. Bring to the boil and simmer for 30 - 40 minutes.

6. Leave the eggs to cool in the liquid.

7. To serve, peel off the shells — the eggs will have a beautiful marbled pattern.

8. They can be served either on their own or as part of a mixed hors d'oeuvre, whole or cut into halves or quarters.

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