World Cuisine

  • 8 eggs
  • 750 ml (1¼ pints) water
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons black tea leaves
  • 2 star anise
  • 1 cinnamon stick
  • 1 tablespoon finely grated orange rind
  • salt
  • crisp lettuce leaves, to serve

Place the eggs in a large saucepan with 1 teaspoon salt and cover with cold water. Bring to the boil, then reduce the heat and simmer for 12 minutes. Remove from the heat, drain and leave to cool. When cool, tap the eggs with the back of a spoon to crack the shells all over, but don't remove the shells.

Combine the measurement water, soy sauces, ¼ teaspoon salt, tea leaves, star anise, cinnamon stick and orange rind in a large saucepan. Bring to the boil, then reduce the heat, cover and simmer for 2 hours. Remove from the heat, add the eggs and leave to stand for at least 8–12 hours.

Shell the eggs and cut in half, then serve with crisp lettuce leaves.

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