- 4 extra large eggs
- sufficient water for eggs’ surfaces coverage
- 4 teaspoons French roast coffee
- 2 Lipton tea bags
- 3 tablespoons Tie Guan Yin tea leaves
- 10 tablespoons dark soy sauce
- 6 tablespoons light soy sauce
- 1.5 teaspoons sugar
- 3 tablespoons Longjing tea leaves
1. Place eggs into a pot of water. Boil eggs on medium-high heat for 15 minutes.
2. Discard water. Allow eggs to rest in pot and decrease in temperature. Clean eggs with cold water.
3. Using a fork’s end, crack eggs. For presentation and flavoring purposes, make lots of cracks in them.
4. In a pot of water, add coffee, tea bags, Tie Guan Yin tea leaves, 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, and sugar. Boil on low heat for 2 hours and 30 minutes. Due to evaporation, additional water might be necessary.
5. Place eggs into mixture and let it be for 3 hours and 45 minutes. If you prefer subtle flavor and light brown hues, skip steps 6-8.
6. Leave the pot of eggs and mixture in the refrigerator until the following day.
7. Add 7 tablespoons of dark soy sauce, 4 tablespoons of light soy sauce, and Longjing tea leaves. Re-heat on low setting for 2 hours. Again, additional water is required.
8. Allow eggs to sit in mixture for 3 hours.
9. Take eggs out of the pot.
10. Peel eggs’ shells and membranes.