Current mood:

awake

Tea Eggs
    This is what I do to make tea eggs.

    Softboil some eggs. Just long enough so that if you cracked the surface without actually removing the shell, the egg would stay intact. Then do just that, running them under some cool water to make them easier to handle. The more cracks you create the more marbled your eggs will be.

    To the water that the eggs were boiling in add 1 tsp salt, 2Tbspn soy sauce,  1 cup strongly brewed black tea, a few star anise pieces, and a small piece of cinnamon.

    Then you simmer it for  2 hours. I set the timer for 1/2 hour increments to remind me to check and see if I need to add water. Add water as necessary to keep the eggs completely submerged. Don't worry about diluting as you aren't going to drink the liquid. :-)

    Eat immediately, or store in the fridge submerged in the liquid for up to a week.

    Also: thank you so much for all the tips on the gravy recipe. I am going to go throw my cast irons into the stuff we are hauling up to the cabin right now.