This is an easy version of Chinese Tea Eggs. You can find most, if not all ingredients from your pantry. You can eat the tea eggs by itself as a snack, serve it with ramen or even make an asian egg sandwich out of it. The longer you seep the eggs, the more flavorful it becomes.
12 large eggs
Enough water to boil eggs
1/2 cup soy sauce
2 tablespoon black tea leaves (you can use any kind, I used Jasmine tea)
2 teaspoon sugar
2 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon Chinese five spice powder (optional)
2 cups water
Put eggs in a pot. Add enough cold water to cover the eggs. Place lid on the potato and turn heat to high. Once water starts boiling, turn off the heat and leave the eggs in the pot for 10 minutes. Rinse eggs with cold water and it cool.
Using the back of a spoon, gently tap the egg surface to crack the shell. Alternately, you can also roll the eggs on a flat surface gently to emulate the cracking pattern.
Return eggs to the pot. Add in ingredient A. If the mixture is too shallow, add more water so it covers all the eggs. Turn heat to high and let mixture boil. Once it's boiling, let it simmer on low heat for 2 - 3 hours. Add more water when needed. Let eggs seep in the mixture longer if you want. Refrigerate leftover eggs.