Tea Leaf Eggs

Place the Eggs in a saucepan and cover with cold Water by about an inch. Bring to a boil, then simmer 9–12 minutes for fully set yolks. Transfer the eggs to an ice bath to cool for 5–10 minutes.

Gently tap each egg all over with the back of a spoon to create a network of cracks; keep the shell intact — these cracks create the marbled pattern.

In a clean pot combine about 4 cups of cold water (or enough to cover the eggs), 2 tablespoons of Black Tea, 1/4 cup of Light Soy Sauce, 2 tablespoons of Dark Soy Sauce, 2 tablespoons of Sugar, 1 teaspoon of Salt, 3 whole Star Anise, 1 Cinnamon Stick, 1 teaspoon of Sichuan Peppercorns, a 2-inch piece of sliced Ginger, and a halved Scallion.

Bring the mixture to a simmer and let it cook gently for 5–10 minutes to bloom the tea and spices and dissolve the sugar.

Carefully add the cracked eggs to the braising liquid, lower the heat so the pot barely simmers, and cook gently for 45–60 minutes to allow flavor and color to penetrate.

Turn off the heat and let the eggs steep in the liquid for at least 4 hours or preferably overnight (in the refrigerator) for deeper color and a stronger fragrance; you can reheat briefly once or twice to intensify the flavor if desired.

When ready to eat, remove the eggs from the liquid, peel them to reveal the marbled pattern, and serve warm or chilled. Save the braising liquid to use again or reduce it into a glaze for extra flavor.