Thai Sole Eggs – Black Tea Eggs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 large egg (s)
- 2 bags tea, black
- 4 piece (s) star anise, whole
- 0.5 ½ cup soy sauce, dark
- 10 cup water, (or more, the eggs must be covered in the brew)
- 1 teaspoon salt
- 1 teaspoon spice mixture, (Five-Spices822;)
- Possibly cook fresh ginger with it
Print Recipe
Pin Recipe Instructions
- Wash the eggs and boil them hard as usual (10 min.), Remove and rinse very cold, preferably in ice water. Peel the eggs.
- Put the water with all the herbs and the tea in a saucepan and bring to the boil. Carefully put the eggs in the pot and simmer for 1 hour over the lowest heat.
- Take the pot off the fire and let the eggs cool slowly in the brew.
- They can then be served after about 2 hours.
- In Thailand it is served with many dishes (1 egg per person each). Possible with baked rice, with chicken curry, with pork`s feet or as an eighth wedge as a garnish with coriander.
- If you like, you can add ginger cut into strips to the brew (if you like)
- Europeans also eat the eggs as finger food with beer.
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