Oriental Tea Leaf Eggs Recipe Reviews - Allrecipes.com (Pg. 1)
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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Cooking Level: Expert

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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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Cooking Level: Intermediate

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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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Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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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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Cooking Level: Expert

Home Town: Macomb, Illinois, USA
Living In: West Des Moines, Iowa, USA

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