NYC Native Recipe Reviews (Pg. 1) - (15044996)

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Chinese Tea Leaf Eggs

Reviewed: Dec. 21, 2011
I didn't have the patience to boil the entire concoction for 3 hours. Instead, I boiled it just long enough for the eggs to be cool enough to handle. Then I cracked the eggs and put them in and simmered for about 30 minutes. I did let them soak in the sauce overnight and stored them in the fridge that way, taking them out one by one only when we were going to eat them. Also, I found the recipe could be a little saltier for our taste. Otherwise, this recipe is quite yummy. The flavor is meant to be subtle, so it's not for everyone. But my husband loves it.
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