One of my favorite childhood snacks were tea eggs.  My mom would buy them from a street vendor in Chinatown.  In our family, we ate them still warm from the bag.  They were savory with a hint of sweetness and star anise.  The eggs were as beautiful to look at as they were delicious to eat. 

I can still picture myself sitting in my mom’s kitchen, savoring the warm eggs.  Peeling the tea and soy stained shell off, holding the warm slippery egg in my hand as I admire the beautiful crackled patterns that had seeped into the egg white turning it into a golden treat that was beautiful to look at and yummy to eat. 

As an adult, I don’t live close to a Chinatown anymore and needed to replicate this recipe.  So after a few trial and errors, I think I’ve got it! 

Today, I still enjoy these eggs but with a twist.  I’ll eat the flavorful egg white and dispense of the yolk inside.  No need to consume the extra cholesterol!

Here it is for everyone to enjoy!Ingredients:

• 6 – 8 eggs
• ½ cup light soy sauce
• ½ cup water (may need a bit of extra water to cover eggs)
• 2 to 3 star anise
• 1 tablespoons sugar
• 2 table spoons of loose black tea leaves

Directions:

1. Boil eggs for about 6 minutes as if you are making hard boiled eggs.
2. Remove eggs from water and allow them to cool to the touch.
3. Crack the eggs all around but do not remove the shell
4. Return the eggs with the rest on the ingredients and bring to a boil.
5. Simmer for about 10 minutes on very low heat. 
6. Remove eggs from heat but let them sit in the soy/tea mixture for at least one half hour.