Tuesday, December 23, 2008


  • 10 eggs
  • 1/2 cup rose buds
  • 1/2 cup green tea
  • 5 gm cinnamon stick
  • 3 pcs star anise
  • 10gm licorice (甘草)
  • 15gm salt
  • 1/2 tbsp sugar
  1. Clean the surface of the eggs with water. Place some water in a pot enough to submerge the eggs, add 1 tsp salt and place the eggs into the pot. Bring to boil and cook for 3 mins. Drain away water and lightly cracked the shells with a spoon.
  2. Place the rose buds, green tea, cinnamon, star anise & licorice in a muslin bag. Add 2 litre of water and bring to boil. Simmer the ingredients for 20mins.
  3. Add eggs, salt & sugar and continue to simmer for another 30mins.
  4. Turn off fire. Leave to cool. Bring to boil again. Turn off fire and let the eggs soaked in the liquid for 2 hours to allow the flavours to absorb into the eggs.

No comments:

Related Posts with Thumbnails