1. Boil the eggs: (Appox 10 )
Place the eggs in a pot, cover them with cold water, and bring to a boil.
2. Cook the eggs:
Boil for about 8-10 minutes, then remove from heat and cool slightly under cold running water.
3. Crack the shells:
Gently tap the boiled eggs with the back of a spoon or another object to create cracks all over the surface. This is crucial for the flavour to penetrate.
4. Prepare the broth:
In a separate pot, combine water, the Hein Tea Egg Seasoning, black tea bags (or loose leaf tea), soy sauce, and other desired spices (like star anise, cinnamon, or ginger). Bring the mixture to a boil, then reduce heat and simmer for a few minutes to allow the flavours to meld.
5. Simmer the eggs:
Add the cracked eggs to the broth, ensuring they are submerged. Simmer for at least an hour, or longer for a more intense flavour.
6. Steep and serve:
Turn off the heat and let the eggs steep in the broth for several hours or even overnight for a deeper flavour. The eggs can be served warm, at room temperature, or cold.