Ingredients
12 eggs.
Seasonings
3 star anise segments, 25 g (about 2 tablespoons) sugar, wet tea leaves and Sichuan peppercorns to taste, 1.5 g (about 1/4 teaspoon) salt, 5 g (about 1 teaspoon) sesame oil.
Instructions
1. Wash the eggs and place them in a pot of cold water (enough to cover the eggs). Cook over low heat until they are about half-done, then remove and peel off the shells.
2. Place the eggs in a pot of cold water, add salt, 2 star anise cloves, and Sichuan peppercorns, then cook over low heat for 3-4 minutes before removing.
3. Place a wok or iron pot on the stove, spread white sugar, moistened tea leaves, and star anise on the bottom, then set a wire rack over the opening, arrange the eggs on the rack, cover tightly with the lid, and heat over low flame until the sugar melts and begins to smoke, then remove from heat and let sit covered for 1-2 minutes, take out the eggs and brush each smoked egg with a little sesame oil.