Reviewed: Mar. 24, 2013

I didn't find this recipe successful. Flavor was okay, but not enough liquid for all those eggs (IMO.) I will try the other recipe on here sometime that calls for 3 cups water instead. Sorry thanks anyway.

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Reviewer:

Seeker

Cooking Level: Expert

Reviewed: Mar. 29, 2009

These are beautiful and delicious. The other recipe on the site for these eggs added 3 cups water, so I added some water so the eggs would be more covered. I didn't have Chinese rock sugar, so I put in a little granulated sugar. I should have used black soy sauce instead of regular soy sauce, but they were still good and not too salty at all.

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Reviewer:

Avocat

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Oct. 28, 2008

Very good recipe. My girlfriend and I have made tea eggs twice now and kind of merged this and the other recipe from this site. The first batch was a bit too salty, but this new batch is fantastic!

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9 users found this review helpful

Reviewer:

Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Aug. 24, 2008

I make something very similar to this. I don't use ginger only because I don't like it but everything else is pretty much the same. I do also use the star anise in mine (one or two is more than enough!!!). It's a great snack on the side of your rice and main dish. I also like them cold and could eat them all day. If you like boiled eggs, you'll love this! The longer you cook them, the more penetrated the eggs will be!

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9 users found this review helpful