Tea Infused Herbal Egg

Name: Tea Infused Herbal Egg
Cuisine: British
Ingredients: 6 Eggs; Chinese Tea (红茶）; Radix Angelica Sinesis (当归) / Female Ginseng; Radix Glycyrrhizae (甘草) / Liquorice; Rhizoma Chuanxiong (川芎）; Cortex Cinnamomi (肉桂) / Cinnamon; Fructus Anisi Stellati (大茴香) / Star Anise; Radix Rehmanniae (熟地）; Rock Sugar (冰糖）; Pepper (胡椒粒）; 1 tbsp light soy sauce; 2 tbsp dark soy sauce; 1 tbsp salt

homeycook @homeycook

Bought a packet of tea with herbs to make tea infused herbal egg (茶葉蛋）

homeycook @homeycook

Bought a packet of tea with herbs to make tea infused herbal egg (茶葉蛋）

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Ingredients

6Eggs
Herbs
Chinese Tea (红茶）
Radix Angelica Sinesis (当归) / Female Ginseng
Radix Glycyrrhizae (甘草) / Liquorice
Rhizoma Chuanxiong (川芎）
Cortex Cinnamomi (肉桂) / Cinnamon
Fructus Anisi Stellati (大茴香) / Star Anise
Radix Rehmanniae (熟地）
Rock Sugar (冰糖）
Pepper (胡椒粒）
Seasoning
1 tbsplight soy sauce
2 tbspdark soy sauce
1 tbspsalt

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Steps

1

Boil the eggs for 7 minutes. Remove skin. (You can leave the skin on but shells cracked if you like vein-like pattern on the egg. I prefer it smooth)
2

Boil the seasoning. Add the tea leaves and herbs (optional). Turn off fire. Add the boiled eggs and let the flavours infuse for at least 2 hours or more. The longer true better. Serve warm with rice.