Chinese Tea Eggs

Ingredients

• 3 cups water
• 2 tablespoons black tea leaves
• 1 tablespoon soy sauce
• 1 tablespoon black soy sauce
• 1 tablespoon tangerine zest
• 1 (2 inch) piece cinnamon stick
• 2 pods star anise
• 1.25 teaspoons salt, divided
• 8 large eggs

Steps

1. Gather all ingredients.
2. Combine 3 cups water, tea leaves, soy sauce, black soy sauce, zest, cinnamon stick, star anise, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 3 hours.
3. Meanwhile, place eggs and remaining 1 teaspoon salt into a medium pot; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes.
4. Remove from heat, drain, and cool. Tap cooled eggs with the back of a spoon to crack shells; do not remove shells.
5. Remove the saucepan from the heat. Add eggs and let steep for at least 8 hours, or for a richer flavor, up to 1 ½ days.