Saveur.com: Daily Fare: Cha Ye Dan (Chinese Tea Eggs)

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Cha Ye Dan (Chinese Tea Eggs) Oct 28th 2013, 13:00 Enlarge Credit: Todd Coleman MAKES 8 INGREDIENTS ½ cup soy sauce ½ cup sugar ½ tsp. whole black peppercorns ½ tsp. fennel seeds 8 whole cloves 2 whole star anise 2 sticks cinnamon 1 tbsp. loose-leaf smoked tea, such as lapsang souchong (available from Amazon) 8 eggs INSTRUCTIONS Bring soy sauce, sugar, peppercorns, fennel, cloves, star anise, cinnamon, and 2 cups water to a boil in a 2-qt. saucepan; remove from heat and add tea. Let steep for 10 minutes. Pour marinade through a fine strainer into a bowl and keep warm. Place eggs in a 4-qt. saucepan; cover by ½″ with cold water. Place saucepan over high heat and bring to a boil; cover pan, remove from heat, and let sit until eggs are soft-boiled, about 5 minutes. Drain eggs. Crack shells all over but do not peel eggs; return to saucepan along with marinade. Bring to a boil and let cook, stirring, for 5 minutes. Remove from heat and add 2 cups ice. Let cool in marinade before serving.

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