Rice Cooker Chinese Tea Eggs
Ingredients
- 10 large eggs
- 5g black tea leaves
- 2g bay leaves
- 4g Chinese cinnamon (aka Chinese cassia)
- 2 star anises
- 25g soy sauce
- 15g dark soy sauce
- 25g sugar
- 10g salt
- 600mL water
Preparation
Add eggs to a pot and cover with cold water, at least 1 inch above the eggs. Cook until the water boils, then turn off the heat and leave covered for 5 minutes.
Add all the sauce ingredients to a small pot. Once it reaches a full boil, turn off the heat and leave covered for 3 minutes.
Transfer the eggs to an ice water bath and use a spoon to gently tap the shells to create small cracks all around.
Transfer the eggs and sauce into a rice cooker and cook for 1.5 hours using the soup or slow cook mode.
Once ready, you can eat them right away or transfer them to an airtight container and leave them overnight in the fridge with the sauce.
Tips
Make sure to use a spoon and gently tap the shells to create small cracks. If there are big cracks, the eggs won’t have pretty patterns and may be over-marinated.
You can use any black tea leaves. I use basic, plain, and inexpensive black tea leaves. Avoid those with fruit flavors.
