I however made my version. I added potatoes and garnished spring onion. Also for extra taste, added Hoisin sauce. Tea eggs by the way is eaten as a snack, paired with rice congee or can be added into salads.
1 sachet ready made tea herbs
1/2 portion of additional herbs as given in the packet
3 medium size potatoes (remove skin and cut into chunks)
Spring onion as needed - sliced thinly
1 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tbsp sugar
Pepper and salt for taste (use salt sparingly)
Into a slow cooker, add eggs, potatoes, the needed herbs and 1/2 liter of water.
Once eggs and potatoes are cooked, remove and let the eggs cool down.
Now crack the eggs gently all over and put back into the herbs soup.
Switch off the cooker and let the eggs stand inside if possible overnight.
Enjoy the eggs with the boiled potatoes and garnished with spring onions.
nava-'s facebook page for other lifestyle reviews.