These spiced and savory eggs are simple to make and delicious on their own. It is best to make it the night before, so you can let the eggs soak in the tea overnight in the refrigerator.
- 6 large eggs
- 1/4 cup soy sauce (I used light soy sauce, but use dark soy sauce if you would like a more defined pattern)
- 2 cups of water (approximate)
- 2 star anise
- 1 cinnamon stick
- Peel of 1/4 of an orange
- 1/2 teaspoon black peppercorn
- 1 tablespoon sliced ginseng
- 1 tablespoon coconut palm sugar
- 3 tablespoons black tea leaves (about 3 grams)
- In a small saucepan, boil the eggs for about 5 minutes.
- Drain the eggs and let them sit in a bowl of cold water until the eggs are cool enough to handle.
- Using the back of a small spoon, tap all around each egg, until the eggshell is cracked through, but still intact. If small pieces of the eggshell come off, that is fine, but try to keep the eggshell all in one piece around the egg.
- Put the eggs back into the saucepan. Add the soy sauce into the saucepan. Add in just enough water to cover the eggs (I used about 2 cups of water for my saucepan). Add in all the ingredients.
- Bring the liquid to a boil, then reduce the heat and simmer, covered for 30 minutes.
- Allow the saucepan to cool, then transfer it to a refrigerator to sit for at least 6 hours, but preferably overnight.