Tea Eggs                             
Yield: one dozen tea eggs.


• 12 fresh chicken eggs
• 2 tablespoons kosher salt
• 1/8 teaspoon fennel seeds
• 3 tablespoons soy sauce
• 3 black tea bags or 3 tablespoons loose black tea, Darjeeling or Ceylon
• 6 cups/1.5 L cold water


1. Place the eggs in a large stockpot. Cover the eggs completely with cold water; bring the water to a boil over high heat. Reduce the heat to medium-high and cook the eggs for about 8 minutes. Take the hardboiled eggs out of the pot. Clean the pot and set it aside.

2. Soak the eggs in cold water for about 5 minutes or until they are completed cooled. Crack the egg shells on a hard and flat surface. Make sure the cracks are evenly distributed all around the shells and the shells are still kept intact.

3. Place the cracked eggs, salt, fennel seeds, soy sauce, black tea, and 6 cups/1.5 L of cold water back into pot. Bring the liquid to a boil over high heat. Reduce the heat and simmer for about 10 minutes with the lid on. Turn off the stove. Transfer the eggs with the cooking liquid to a large container or bowl.

4. Soak the eggs in the infusion liquid overnight at room temperature before serving. The eggs can be kept at room temperature for 1–2 days or in the refrigerator for up to a week.