Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Piece tangerine peel |
| \N \N | Water |
| 4 \N | Eggs |
| 3 tablespoons | Tea, preferably black (or |
| \N \N | If using another tea, such |
| \N \N | As jasmine or lychee, |
| \N \N | Increase soy sauce quantity |
| \N \N | By 2 tablespoons) |
| 1 \N | Whole star anise |
| 1 tablespoon | Salt |
| ¼ cup | Soy sauce |
| 1 \N | Stick cinnamon * |
| \N \N | Plum sauce, for dipping |
* or you may substitute ¼ teaspoon ground cinnamon.
In a bowl, soak the tangerine peel in water for 20 minutes.
Meanwhile, in a pan place the eggs and cover them with cold water.
Bring to a boil and simmer for 15 minutes. Turn off the heat and remove the eggs from the pan with a slotted spoon and cool them under running water. Tap each egg all over with the back of a spoon to crack the shell thoroughly, but carefully keeping the shell on and intact. Bring the water in the pan back to a boil again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked tangerine peel.
Stir, then add the cracked eggs to the pan. Simmer for an hour, turning the eggs often to ensure even coloring. Remove the pan from the heat and let stand for an hour. Remove the eggs, cool them, and then remove the shells. Serve the eggs cut into halves or quarters, with plum sauce. Makes 6 to 8 appetizer servings. NOTE: These are best when made the day before.
Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981