Hard Boiled Eggs in Tea and Spices
Commonly known as Tea Eggs, this recipe for Hard Boiled Eggs in Tea and Spices is a fun upgrade to your usual hard-boiled eggs for a lovely Easter meal. Eggs are boiled, cracked, and then boiled again in an infusion of tea leaves with spices, making this a pretty-looking Chinese specialty that will have your Easter guests admiring the spread you put out for them in awe!
Why we love this Hard Boiled Eggs in Tea and Spices?
Tea is rich in antioxidants, boosts the immune system and helps keep cholesterol levels in check.
Eggs are a great source of high quality protein. While egg white contains selenium, Vitamin D, B2, B6, B12 and minerals such as zinc, iron and copper, the yolk is incredibly nutritious with high quality fats, a must on your LCHF diet.
Cinnamon can help lower blood sugar levels, reduce heart disease risk factors, and has a plethora of other impressive health benefits.
Cloves are known to have antioxidant, antiseptic, local anesthetic, anti-inflammatory, rubefacient, carminative and anti-flatulent properties.
Star Anise is a healing spice with antibacterial, antifungal and strong antioxidant properties.
Peppercorns have antibacterial properties and are a rich source of manganese, iron, potassium, Vitamin-C, and Vitamin K.
Fennel seeds are great for digestion (and who doesn’t need a little boost in that department after eating a big Easter meal!) and also a good source of minerals like copper, potassium, calcium, zinc, manganese , Vitamin C, and magnesium.