The smoked tea in the title refers to the smoky, piney flavor of Lapsang Souchong tea, the traditional tea used for these gorgeous eggs. The hard-boiled eggs with their gently cracked shells, as well as tofu, marinate in the tea mixture. The eggs make an excellent addition to noodle soups while the tofu can be grilled or tossed into stir-fry. Of course either the eggs or the tofu may be prepared separately.
Makes 12 eggs and tofu to serve 4
- 12 eggs
- 8 cups cold water
- 1/2 cup soy sauce
- 3 tablespoons Lapsang Souchong tea
- 1 star anise
- 1 pound tofu, cut into 1/2 inch slices
Combine all ingredients, except tofu, in a large pot. Set over high heat and bring to a boil. Turn off heat and cover for 10 minutes. Gently remove eggs and place in a bowl of cool water so they are easier to handle. Gently tap each egg all over with the back of a spoon to form many small cracks. Return eggs to tea mixture. Place tofu slices in as well and let sit at room temperature for 30 minutes. Refrigerate overnight.