I used to eat these eggs when I lived in Beijing as my breakfast. I grabbed 2 eggs every morning on my way to work at the small shop close to the subway station. The smell of the eggs just make me sooo happy somehow, and I could smell it from far away. So while I was making this, all my memories in Beijing (especially when I lived in 东直门 Dong zhi men) started to come back. Just realise how much I miss China, especially the food and convenience. Since I dont have chinese tea in hand, I made a little twist using earl grey, it tastes as good. So feel free to use chinese black tea if you have… Enjoy! 🙂
Total time: 3 hours
Serving: 6 eggs
2 bags earl grey / black tea
½ cup soy sauce
1 tsp salt
3 tsp sugar
750 ml water (enough to cover the eggs)
- Boil eggs on medium-high for about 15 minutes. Drain and cool it down in ice cold water, drain.
- Crack the eggs with spoon.
- In a deep pot, place all ingredients and eggs. Cook on medium heat for about 20 minutes and on low heat for about 1-2hours.
- Turn off the heat and let the eggs sit until it’s ready to be served. You can leave the eggs in a pot for overnight, and it will taste even better the next day because the sauce will be absorbed very well.