Chinese Tea Eggs

INGREDIENTS

• 4 eggs
• 2 cups water for boiling

Marinade:

• 2 black tea bags
• ¼+ ⅛ cup regular soy sauce
• 2 cups water
• 2 star anise
• 1 cinnamon stick
• ½ teaspoon Chinese Five Spice
• ½ teaspoon salt
• 1 teaspoon white granulated sugar

INSTRUCTIONS 

1. First you want to soak your eggs in a small pot of room temperature water for 5 minutes. This prevents the egg shells from cracking when you boil them.
2. Then bring the pot to a boil and boil for 5 minutes. Rinse and cool your eggs under cold water so they’re cool to touch.
3. Using the back of a spoon, lightly (and I mean lightly) crack the shells so they create a “web” pattern. If you crack it too hard the shell will break loose and all your soy sauce will seep inside. You will get that beautiful cracked pattern on your eggs.
4. Once you’ve cracked them, place them back into the pot.
5. To the pot, add all your marinade ingredients and lightly stir.
6. Bring this pot to a boil, then simmer over medium heat for 40 minutes covered.
7. Allow your eggs to cool. If you’re in a hurry or you’re impatient like me, spoon your eggs from the broth and rinse it under cold water to peel.
8. Peel carefully and enjoy!