How to make Chinese Tea Eggs. simple and delicious

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Chinese Tea Eggs Recipe:

What you need:
6 – 12 Eggs
6 Cups of water
2 tsp of sugar
2 tsp of salt
2 Star Anise
1 stick of Cinnamon
2 bags of red/black tea
1 bag of Woolong tea
1 cup of soy sauce
4 cloves of garlic (optional)
2 tsp of Cumin powder (optional)
1 tbs cayenne pepper (optional)

Cook the eggs buy bringing them to boil then boil for additional 5 min.

Take out eggs and put in cold water to cool for 1 min

Crack all the egg shells gently

put eggs into pot with all ingredients and water

Bring to boil on medium heat for 20 min

Turn off heat and let eggs cool in broth for 20 min

Turn heat on low and simmer eggs for 1 hour

Turn off heat and let eggs sit in broth and cool for at least 1 hour before eating. For best tasting eggs, let eggs sit in broth overnight.

When storing the eggs, keep them in the broth.

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