Who has time to make coffee and cook eggs! Now, you can pre-make caffeinated eggs to make your breakfasts healthy as well as fast! This recipe is simple to make, delicious to eat, and handy to take with you on the go.
It’s actually a traditional Asian recipe and the recipe itself can vary depending on who you ask. The crucial ingredients are: (1) the eggs (of course!), (2) soy sauce (or coconut aminos), and (3) tea. The spices also add quite a bit of flavor, but if you have those 3 crucial ingredients, then this will be a breeze!
Note: you can cook more eggs or fewer eggs in one go – the ingredients for the broth is the same. You can scale the broth up or down as long as the broth will cover all parts of all the eggs. My slow cooker is pretty big so I need a fair amount of broth to cover the eggs.
- 12 eggs
- 1.5 cups of soy sauce (or coconut aminos)
- 3 tablespoons of sea salt
- 4 cups of water
- 2 tablespoon of tea (I used loose green tea leaves as it was handy, but you can also use black tea). I think loose tea works best, but if teabags is all you have, then I would use around 6 bags (if it’s an American brand like Lipton) or 3 bags (if it’s actually from the UK).
- 6 star anise (optional, but highly recommended)
- 2 teaspoons of cinnamon or 1 cinnamon stick (optional)
- 1/2 teaspoon of ground cloves or 4 cloves (optional)
- 1/4 teaspoon of ground peppercorn (or better still, 1 teaspoon of whole szechuan peppercorns) (optional)
- Place the eggs in a pot of cold water (choose a pot with a lid) and bring to the boil. Time 2 minutes starting when the water starts to boil. Then turn off the heat and put the lid on. Sit it there for around 10 minutes so that the eggs are hard boiled.
- While the eggs are cooking, prepare the the broth in a crockpot (slow cooker) or another pot with the other ingredients. Pour the soy sauce, water, salt, tea and optional ingredients into the pot and mix.
- When the eggs are done, sit the pot into the sink and run cold water into the pot for around 5 minutes – make sure the pot doesn’t block up the sink! This will cool the eggs.
- Once the eggs are cool, take a spoon and use the back of the spoon to break the shell. Make sure large parts of the shell doesn’t fall off, but it’s ok if a few small bits of shell come off. Break the shell all over. Do this for each egg. This will result in the eggs having that great marbling look.
- Place the eggs (with the broken shell) into the pot with the broth. If you’re using the crockpot (slow cooker), then cook on a high heat for 4 hours. If you’re using a regular pot, then put the lid on and cook on the lowest heat on the stove for 2 hour (but check regularly to make sure the water isn’t boiling completely away – add more water if needed). You can shorten the cooking time, if you need to, but the eggs won’t be as flavorful.
- If you find the eggs are still not as flavorful as you’d like, then cool the entire pot down (don’t throw away the broth) and store the eggs overnight in the broth (in the refrigerator). This will help the broth seep into the eggs even more!