Chinese Eggs

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	12 hrs 15 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Place 12 eggs in a saucepan and cover with cold water. Bring to a boil over high heat and boil hard for 15 minutes.
Remove the saucepan from heat and let the eggs cool in the cooking water until completely cool.
Gently tap and crack the shells all over with a spoon, creating fine cracks without removing the shell completely.
Coarsely crush the 2 pieces of star anise in a mortar and pestle.
Transfer the cracked eggs to a clean saucepan. Add the crushed star anise, 2 tablespoons salt, 4 tablespoons Chinese soy sauce, 4 teaspoons black tea leaves, and enough cold water to completely cover the eggs.
Bring to a boil over high heat. Reduce heat to low and simmer gently for 2 hours, adding water as needed to keep the eggs completely covered.
Remove from heat and let the eggs stand in the seasoning liquid at room temperature for 12 hours.
Peel the eggs and serve cold. The eggs require no additional seasoning as they are fully flavored from the cooking liquid. Serve as-is, sliced on bread, or eaten whole.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.