This is a fragrant treat for meals, picnics, and packed lunches. Lightly sweetened with Blyss, this recipe is delicious.
20 eggs (hardboiled or cooked hot spring fashion)
6 oolong tea bags or 6 tsp of oolong tea leaves (substitute with other tea leaves of your liking)
3 Star Anise
2 bay leaves
1 tbs cumin seeds
1 tbs cloves
2 Chinese cinnamon/ cassia sticks
3 tbs Blyss monkfruit sweetener
1 tbs himalayan pink salt
3 tbs dark soy cause
2 tbs huadiao wine
1 tbs light soy sauce
2 liters water
Using a pot or rice-cooker, cook all the dry ingredients together with water for 15 minutes.
Hardboil the eggs or make hot-spring eggs, using refrigerated eggs, keep submerged in boiling water off the fire for 20min and cooling in ice-water. Using the back of the spoon and egg in hand, crack the eggs all over to form a crackled pattern.
Using the keep warm function of the rice cooker, steep the eggs in the braising liquid for 4 hours before enjoying them.