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Herbal Tea Eggs

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Herbal Tea Eggs

Serves : 12
Preparation time : 15 minutes
Cooking time : 3 hours

Ingredients :

12 eggs, at room temperature
4 tablespoons Chinese tea leaves
3 tablespoons dark soy sauce
1 tablespoon salt
1/2 teaspoon sugar
15g Chinese angelica root (tong kwai)
10g codonopsis pilosula (dong sum)
10g astragalus (pak kei)
10g polyconattum (yok chok)
5g medlar seeds / wolfberries (kei chi)

Method :

Put eggs in a large pot and add water to cover. Bring to the boil then reduce heat and simmer for 15 minutes.
Drain eggs and allow to cool. Gently tap eggs with the back of a spoon to crack shells, but do not remove shells.
Return eggs to pot and ad water to cover eggs completely.
Stir in remaining ingredients and bring to the boil. Either reduce heat to very low and simmer for 3 hours or place in a crock pot for 31/2 hours.
Drain and leave to cool. Shell eggs and serve whole or cut in wedges.

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Last Updated: 07/10/08