Tea Leaf Eggs

Chinese tea leaf eggs are so easy to make at home.  Eggs were on sale so I decided to make a batch of slowly simmered flavored eggs to share them with my family.  My kitchen was filled with a wonderful aroma of spices after cooking them in slow cooker for 2-3 hours.

Tea Leaf Eggs

Adapted from here and there

Ingredients:

6-8 large eggs

2 T loose black tea leaves or 2 black tea leaves bags

2 star anise

1 cinnamon stick

2-3 cloves

1 tsp five spice powder

1 tsp sugar 

4 tbsp soy sauce 

Roughly 2 cups water

Directions:

1.  Prepare hard boiled eggs in a saucepan.

2.  Carefully tap the eggshells with the back of a spoon to let the flavors seep through the eggs and to create a marbled like appearance when cooked.

3.  Arrange eggs in one layer at the bottom of the slow cooker then add just enough water to cover the eggs along with the rest of the ingredients.  Set the slow cooker on high and let simmer for about 2-3 hours. 

You can cut the eggs in half and serve it with the brew or eat as is.  Enjoy