Spiced tea eggs with chilli jam

Name: Spiced tea eggs with chilli jam
Yield: Serves 4
Cuisine: Australia
Ingredients: 40 ml/1¼ fl oz light soy sauce; 20 ml/¾ fl oz dark soy sauce; 8 large (1 week old) eggs; 1 teaspoon sea salt; 2 tablespoons Chinese oolong/black tea leaves; 3 star anise; 1 tablespoon jasmine tea leaves; 2 tablespoons Chinese oolong/black tea leaves; selection of condiments, to serve (optional); 8 teaspoons Chilli Jam

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

8 large (1 week old) eggs
1 teaspoon sea salt
40 ml/

Australian
Oceania
Australia
Preserve
Starter
Vegetarian

Method

Cook eggs in simmering water for 8 minutes, or until hard-boiled. Remove from heat and plunge into cold water. Crack shells gently with a spoon until finely cracked all over. Put eggs in a saucepan with remaining ingredients, except chilli jam and condiments.
Cover with water and bring to the boil. Cover pot, reduce heat to low and simmer for 30 minutes. Remove