Tea Eggs | 茶鸡蛋

in

6 eggs

2 bags strong black tea

2 star anise

1 teaspoon Sichuan pepercorns

1 teaspoon brown sugar

1/2 teaspoon cinnamon 

1 cup dark soy sauce 

1 teaspoon salt

Place 6 eggs in saucepan. Submerge in water and boil over medium-high heat. Immediately remove from heat and cover, letting eggs continue to cook in the hot water for 7-8 minutes. Rinse with cold water when eggs are done cooking, but reserve the saucepan with hot water for later. 

Crack all eggs by holding egg in one hand and tapping the shell with a spoon with the other hand. The entire egg should be completely cracked but the shell should still stay together.  

Place all six eggs back in the saucepan with water. Add remaining ingredients and bring to a boil. Eggs should be completely immersed. Turn heat down and simmer gently for one hour. Remove from heat and steep overnight. 

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