Tea Eggs Recipe by Joyce Chen - A Shanghai Delicacy
Made with Joyce Chen Double Black Soy Sauce, these tea eggs are popular on Shanghai streets and in homes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at joycechenfoods.com.
Ingredients
- 12 to 18 eggs (small or medium)
- 3 tablespoons Joyce Chen Double Black Soy Sauce
- 3 tablespoons black tea or 6 tablespoons of used tea leaves
- 2 tablespoons salt
- 1 tablespoon Joyce Chen Star Anise
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