My grandfather has grown fond of these. He is diabetic and under going dialysis three times a week. Which means he is weak and not eating well, but he loves these, and he needs the protein from the egg whites. So I make him a batch every other week or so and he will have them with his meals. Here is the basic recipe and method.
Ingredients:
12 eggs
5 cups water
6 tablespoons soy sauce
3 tablespoons pu-erh tea
1 cinnamon stick or 1 teaspoon of cinnamon
1 star anise
3 cloves
1/2 teaspoon Chinese five-spice powder
3 teaspoon sugar
1. Wash eggs first, put eggs in the pot, add water, bring to boil, remove from stove, set cover for 15 minutes. Take eggs out and rinse in cold water. Crack the egg shells with the back of a spoon, more cracks will give more flavor.
2. Add all the spices to the water the eggs were boiled in, bring to boil and put the eggs back in, bring to boil and simmer on low heat for 1 hour, let it seep for at least 4 hours before serving. Can reheat to add more flavor and reheat to eat if you prefer it hot/warm.
These are easy to make and can make in advance.
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