Pickled eggs

Ingredients

• 20 eggs
• 35 g black tea
• 60 ml sake
• 3 tbsp soy sauce
• 2.5 cm ginger root
• zest of 2 oranges
• 2 cinnamon sticks or 1 tsp ground cinnamon
• 3 star anise
• 1 ½ tbsp. salt

Cooking

Step 1

Put the eggs in a large saucepan, pour 2.5 liters of water. Bring to a boil over high heat, reduce heat and simmer uncovered for 10 minutes. Drain, cool in cold water, drain.

Step 2

Tap the table lightly to crack the shell, but don't peel the eggs.

Step 3

Pour 2.5 liters of water into a saucepan, add tea, sake, soy sauce, sliced ginger, orange zest, cinnamon, star anise and salt.

Step 4

Bring to a boil over high heat, reduce heat and simmer uncovered for 20 minutes. Put the eggs in the pan and continue to cook at a low boil for 45 minutes. Remove the pan from the heat and let the eggs cool completely in the tea mixture. Remove the eggs from the broth and peel them from the shell. Serve warm or cold, cut into slices.