Title: Tea Eggs
Categories: Essnce12
Yield: 12 servings

1/3 c Dark soy sauce
1 tb Lapsang souchoug tea leaves
1 Star anise
1/3 c Water
12 Hard-boiled eggs
(cooled under running water;
-kept in their shells
2 ts Sesame oil

In a medium saucepan, combine the soy sauce, tea leaves, and star anise
with 1/3 cup water. Bring to a boil. Meanwhile, dry the eggs off and gently
roll them, using the palm of your hand, to crack the egg shells lightly
until they are covered with fine cracks. Add the eggs, shell and all, to
the boiling liquid. Reduce the heat and simmer for 30 minutes. Remove from
the heat and allow the eggs to cool in their own liquid. After the eggs
have chilled, remove the shells and coat in sesame oil. This recipe yields
12 eggs.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2233 broadcast 07-17-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-05-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.