I love me some Jurassic Park, so when a particular reboot was announced, I got EXCITED. Jurassic World comes out this week, so I’ve used a Chinese-inspired hard boiled egg recipe as my very own dinosaur eggs in honor of the release.
These eggs are pretty mildly flavored, but you can amp them up by just letting it simmer longer, up to two hours. Add these to an Asian noodle soup, mix up the yolk with a little avocado for a variation on a deviled egg, slice on top of a salad, or just eat them as-is. Or really embrace the theme and eat the crap out of them wearing a raptor mask and raptor claws.
I want these.
The set-up for these eggs is super easy (as long as you can find some star anise; I found some in the produce section of my supermarket), and then it’s just a matter of waiting it out while it simmers.
Be warned: the smell will linger for about a day after making these, but it’s certainly not a bad thing to me, at least.
Ingredients
- 6 large eggs
- 2 black tea bags
- 1/2 cup soy sauce or liquid aminos
- 1 tablespoon light brown sugar or sugar substitute
- 2 pieces star anise
- 1 cinnamon stick
Instructions
- Add enough water to a pot to cover the eggs by about an inch. Bring the water to a boil, then lower the heat to simmer for 10 minutes until the eggs are hard-boiled.
- Remove the eggs with a strainer and run under cold water until they are cool enough to handle.
- Tap the eggs lightly with the back of a butter knife to crack them evenly all around without peeling off any of the shell.
- Return the eggs to the pot.
- In the same pot, add the tea bags, soy sauce, brown sugar, star anise, and cinnamon stick. Add a little more water to cover the eggs by an inch. Bring to a boil, then lower the heat to a super low simmer.
- Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.
- Remove from the heat and drain the eggs. Peel and serve as "dinosaur eggs" or store in a tightly-sealed container for up to four days.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
