tea eggs
- 2 cups (500ml) soy sauce
- ½ cup (125ml) sake
- ½ cup (125ml) mirin (Japanese rice wine)
- 4 black tea bags
- 8 eggs
- 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.
- 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.
- 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.
© DONNA HAY GROUP
