Chinese Tea Eggs

Funny that when I lived in China I could not care less, but once I came back - I became to love these little patterned eggs. Often prepared on the streets, the smell of cinnamon, star anise and sugar is a standard "incense stick" of Beijing, very popular around our campus. Waking up to this aroma always felt somehow Christmasy. Now a similar feeling is evoked at home each time I cook them. And today, I felt like Christmas... Just got off the phone with my sister who is expecting her second baby and since we live thousand miles away from each other, she was quite disappointed to hear that I might not be there for Christmas.

This is for you, sweets :-)

CHINESE TEA EGGS:
(茶叶蛋 - cha ye dan)

• 5 eggs
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp rice wine
• 1 star anise
• 1 tsp sugar
• 1 cinnamon stick
• small pice of ginger, cut into coins
• 1 tbsp dried black tea leaves

Boil the eggs for about ten minutes in salted water. Drain, rinse with cold water and set aside.

In a pan, heat 500ml water together with the rest of ingredients. Bring to boil, reduce the heat and let simmer for about 15 minutes.

Place one egg on a table. Lightly press on it with your hand and roll it back and forth on the table surface to crush the egg shell. Do not peal though. Repeat with each egg.

Place the eggs into the tea broth and let cook for about 40 minutes. Turn off the heat and let cool down. Take out the eggs and peal them. Serve cold.

Enjoy :-)