Tea Eggs
Ingredients: Eggs, Dougan (dry tofu), Whole cloves, Star anise, Cinnamon sticks · 480 min cook time · 100kcal · ~₩14,700
Ingredients
8개 Eggs, 3개 Dougan (dry tofu), 1큰술 Whole cloves, 5개 Star anise, 2개 Cinnamon sticks, 2큰술 Fennel seed, 2개 Dried bay leaves, 10g Dried and aged tangerine peel, 1개 Nutmeg, 6개 Licorice root slices, 1.5l Water, 10g Loose-leaf black tea, 50g Rock sugar, 2큰술 Light soy sauce, 2큰술 Dark soy sauce
Instructions
1. Place eggs in a pot with cool water, bring to a boil, and cook for 10 minutes until hard-boiled.
2. Transfer the hard-boiled eggs to a bowl and rinse under cold water to cool completely.
3. Gently smack each egg with the wide end of a chopstick to crack the shell. This creates the webbed pattern.
4. Combine whole cloves, star anise, cinnamon sticks, fennel seeds, dried bay leaves, dried tangerine peel, nutmeg, and licorice root in a strainer.
5. Place the spice strainer in a pot with 1.5 liters of cool water.
6. Nestle the cracked eggs into the pot and carefully place the dry tofu on top to prevent it from sticking to the bottom.
7. Bring the mixture to a boil.
8. Add loose-leaf black tea, rock sugar, light soy sauce, and dark soy sauce to the pot.
9. Cover the pot and simmer on the lowest heat setting for 90 minutes.
10. After 90 minutes, turn off the heat and let the eggs and tofu sit and soak in the liquid until completely cooled, for a minimum of three hours or ideally overnight.
11. Once cooled, peel the eggs and serve.
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