- Prep Time:
- 10 min
- Wait Time:
- 5 hours
- Cook Time:
- 35 min
- 4 Eggs
- 4 tbsp (60 mL) Soy sauce
- 1/2 oz (15 g) Oolong tea leaves
- 4 Basil leaves
- 4 Pieces star anise
- 2 Small pieces cassia
- 1 tsp (5 mL) Salt
- 1 tsp (5 mL) Sugar
Place eggs in a pot and cover with at least 1 inch (2.5 cm) of cold water. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium and boil for 15 minutes.
Drain water and place eggs on a cutting board. Use the back of a spoon to crack eggs all over, keeping the shells on. Set aside.
In a separate pot, add 2 cups of water, soy sauce, Oolong tea leaves, basil leaves, star anise, and cassia.
Bring to a boil over medium heat for 20 minutes. Add in the salt and sugar and stir together.
Remove pot from heat and add the eggs to sit for 5 hours.
Peel eggs and serve at room temperature.
Leaving the eggs in the tea for over 5 hours produces a stronger taste and aroma, as well a darker color
Lay the boiled eggs on a towel before cracking to cut down on the mess