One can easily detect Herbal Tea Eggs in the shopping mall especially in areas near the supermarket or food court. Sniff, sniff, you just follow your nose and the smell will eventually lead you to the outlet having these black, cracked, ugly looking eggs bubbling in a big rice pot of black liquid. Many of these are found in Chinese medical product outlets, placed in a corner right at the entrance.
This outlet 'Legend of Tea' which specialises in various types of tea has a big pot of herbal tea eggs brewing in this rice cooker ...... lovely aroma.
Making these eggs is no chore, easy and this is how I did it ............
Herbal egg spices consisting of Dong Quai/Angelica Sinensis, Chuanxiong, Ramulus Cinnamon, Fructus Piperis Albus, Rehmanniae Praeparatum and Licorice. Inside this package there are 2 packets of 35 gm each which is for making a maximum of 30 eggs.
I used only 1 packet of 35 gm and made 12 herbal tea eggs following the instructions given at the back of the package.
They serve good as snacks, that is if you fancy Chinese herbs, and these eggs are nutritious too!
These eggs taste best the next day as the herbal sauce has been infused through the cracked egg shells over a longer period ...... yummy and fragrant!
- 1 packet of herbal egg spice - 35 gm
- 150 gm sugar
- 170 ml light soya sauce
- 1/2 tsp salt
- 1/2 tsp dark soya sauce
- Add enough water to cover the eggs in the pot
- Rinse the eggs and cook till hardboiled for about 10 mins. Cool slightly and lightly crack up the egg shells.
- Boil 1 packet of spices with the sugar, sauces, salt and 4 cups water.
- Once boiling and sugar has dissolved, add in the eggs and enough water to cover up the eggs.
- Let boil and then lower heat to medium low and let it simmer for about 2 hours. Adjust to taste as desired.
- After 2 hours let eggs sit for about an hour or more before serving.
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