Tea eggs with sesame salt

PREP + COOK TIME 40 MINUTES (+ COOLING & REFRIGERATION) MAKES 12

You will need to start this recipe a day ahead.

12 eggs, at room temperature 2 tablespoons black tea leaves

50g sliced fresh ginger

3 star anise

1 stick cinnamon

1 teaspoon Sichuan peppercorns

¼ cup (60ml) Chinese cooking wine 1 tablespoon dark soy sauce

⅓ cup (80ml) soy sauce

2 teaspoons brown sugar

2 teaspoons sea salt flakes

4 green onions, white part only

1 fresh long red chilli, chopped coarsely 5 cloves garlic, bruised

2 litres (8 cups) water

SESAME SALT

1½ tablespoons mixed sesame seeds ½ teaspoon fennel seeds

½ teaspoon Sichuan peppercorns ½ teaspoon chilli flakes

1 teaspoon sea salt flakes

1 Bring a large saucepan of water to the boil. Add eggs; reduce heat slightly and simmer for 5 minutes.

2 Remove eggs carefully, using a slotted spoon. Plunge eggs into a bowl of cold water to stop the cooking process. When cool enough to handle, gently crack egg shells all over by tapping lightly on a work surface. Set aside. (The master stock will seep into the eggs through the cracks to add flavour and create a marbled effect.)

3 Place remaining ingredients in a large saucepan. Bring to the boil. Cook for 5 minutes or until sugar and salt dissolve.

4 Carefully slide eggs into liquid; add more water if necessary to cover them completely. Reduce heat to low; simmer for 15 minutes. Remove pan from heat; remove eggs from liquid using a slotted spoon. Cool both eggs and liquid separately. Once cool, return eggs to cooled liquid; refrigerate the eggs in liquid for at least 24 hours.

5 Make sesame salt.

6 Remove eggs from liquid, bring to room temperature for 20 minutes. Serve peeled with sesame salt to dip into.

SESAME SALT Grind all ingredients, except salt, using a spice grinder or mortar and pestle until a coarse powder forms. Stir through salt flakes.