That familiar smell when you follow your mama to those Chinese medicinal shops when you were young. Unlike most youngsters, I actually love Chinese herbs – not just the smell, but those herbal soups too. The Chinese use a variety of Chinese herbs are to nourish the body for both men and women (before/after childbirth, mensuration, harmony between the yin and yang, nourish the qi ‘vital energy’, etc etc). 

Anyway, I had a craving for these eggs today and so I decided to make them. You can do so with a slow cooker, Instant Pot, stovetop (not recommended) etc. The cooking time is long because we want all that herby taste infused into the egg. These eggs are good to keep for a few days in the broth. 

Ingredients 

  • 10-12 eggs; do not stack eggs
  • Boiling Water; covers the eggs
  • 120ml Light Soya Sauce
  • 1 tsp Dark Soya Sauce (add more if you prefer a darker color)
  • 1 tbsp Sugar
  • 3 Black Tea bags; preferably Pu-er, Oolong or TieGuanYin
  • 1 Cinnamon stick
  • 2 Star Anise
  • 3 Cloves
  • 1 Slice of Tangerine peels (I always skip it as I don’t like the taste)
  • 6 White Peppercorns; lightly bruised  (1/2 tsp White Pepper Powder is fine too)
  • 3 pieces of Dang Gui (Angelica Sinensis)
  • 1 tbsp of Wolfberries (optional)

Directions 

  1. Boil your eggs, you want it hard-boiled. For stovetop, it is going to take 12 mins to 15 mins. For the Instant Pot, select Manual, Low Pressure, 5 mins and do a quick release after 5 mins. Both methods require the water to cover the eggs. *using eggs directly from the fridge 
  2. Thereafter, cool the eggs in an ice bath and use a spoon to gently tap the exterior of the egg so that you can get nice marbled eggs and allow the herby flavors to seep into the egg (see my image above to have an idea). *do not remove the shell*
  3. Add all the condiments and herbs (except wolfberries). 
  4. Slow Cooker: Set Slow Cooker on high for 2 hours. Thereafter, set to low and simmer for as long as you like. 
  5. Instant Pot: For the Instant Pot, I like to use the ‘Soup’ function and allow a normal release. Thereafter, I would leave it to ‘Keep Warm’.
  6. Add wolfberries an hour prior to serving. You can add another 2 more pieces of Dang Gui (Angelica Sinesis) if you like a stronger herb taste. However, do not add too many as it will result in a bitter broth.
  7. Serve the egg hot with some of the herb soup.

*You can keep these eggs in a thermoflask too and heat it up whenever you want.

Enjoy!

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