Chinese Five-Spice Eggs (Wu Xiang o Dan)

[Guest guest]

Chinese Five-Spice Eggs (Wu Xiang o Dan)

 

 

12 eggs at room temperature

5 bags, about 5

tbsps, black tea such as Orange Pekoe or China Black

1 cup soy sauce

2 tbsps. Chinese

five-spice powder

 

Place the eggs in a pot with enough cold water to cover by about 2 inches and

bring to a

boil over high heat. Reduce the heat and simmer for 10 minutes. Remove the eggs

one at a time with a slotted spoon, crack the shells all over by striking the

eggs gently with the back of a spoon, and return the eggs to the pot. Add the

remaining ingredients and simmer covered for 2 hours, adding more water if

necessary. Drain and serve warm or cold. Serves 6 to 12.