Tea Eggs

12 eggs
3/8 C soysauce

2 bay leaves

1 t Sichuan peppercorns

3 star anise

1 small cinnamon stick

2 t sugar

1 t salt

2 T black tea leaves (or 2 tea bags)

2 1/2 C water

Barely crack raw eggs on the fat side.
Soft boil eggs and submerge in cool water.

Combine marinade ingredients in a small pot and bring to a boil.

Simmer 10 mins and let cool completely before straining.

Once eggs and marinade are room temp, crack eggs well and submerge.

Marinate 1-5 days in the fridge.

After removing eggs, you can reboil the marinade and reuse.

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