tea eggs

  • 2 cups (500ml) soy sauce
  • ½ cup (125ml) sake 
  • ½ cup (125ml) mirin (Japanese rice wine) 
  • 4 black tea bags 
  • 8 eggs
  1. Place the soy sauce, sake, mirin and tea bags in a small saucepan over high heat. Bring to the boil and cook for 3 minutes. Remove from the heat and set aside.
  2. Cook the eggs in a large saucepan of boiling water for 5 minutes. Drain and refresh under coldwater. Roll the eggs on a flat surface to gently crack the shells. 
  3. Place in a bowl and pour over the tea mixture. Set aside in the refrigerator for 2 hours. Peel and drizzle with the tea mixture to serve. Makes 8.

Tip: Store these eggs in an airtight container in the refrigerator for up to 4 days.

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Tags: eggs, ramen, sides,

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