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Place eggs in a small saucepan with enough cold water to cover and bring to the boil.Turn down to a gentle simmer and cook for 8 minutes.
Remove eggs from pot with a strainer or spoon and run under cold water to cool.Add tea bags, soy sauce, Norbu and zest to boiling water and bring to the boil. With the back of a knife, gently tap eggs to crack them evenly all over, being careful not to peel off any of the shell.
Return eggs to the pot, adding enough water to cover the eggs by at least an inch and bring the boil, reduce to a bare simmer and cook for 1 ½ hours, or longer if you want a more intense colour.
Peel and serve as a snack with a little of the reserved cooking liquid or add to a salad or wrap Keep in the fridge for up to 5 days.
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