Chinese Tea Eggs (Marbled Eggs)

Ingredients

• 8 to 10 eggs
• Water as needed
• 1 tbsp. red tea or black tea leaves ( , you can also use two tea bags)
• 1.5 tbsp. light soy sauce
• 1 tbsp. dark soy sauce ( , for better coloring )
• 1 tablespoon rock sugar
• 1/2 tbsp. salt
• 2 piece sstar anises ( , note 3)
• 1 tsp. Sichuan peppercorn
• 1 thumb ginger ( , smashed )
• 3-4 bay leaves
• 1/2 tbsp. fennel seeds (, optional)
• 1 stick Chinese Cinnamon

Instructions

1. Clean the eggs and then place in a deep sauce pot.
2. Add enough cold water to cover.
3. Start with medium fire, bring the content to a boiling and then let it simmer for 4 to 5 minutes (hard boiled based on how soft you want the yolk to be). | for soft boiled eggs, place room temperature eggs gently with a help of strainer in boiling hot water, cook for 6 minutes.
4. Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully.
5. Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully. Place the eggs in a pot with a lid.
6. In another the pot, add all seasoning (bay leaves, star anises, cassia bark, fennel seeds, salt and sugar ). Pour in around 800ml water and bring to a boiling, add tea leaves and simmer for 10 minutes.
7. For hard boiled eggs| pour the liquid to the the pot with cracked eggs. Soak overnight with lid covered. For soft boiled eggs| wait until the liquid becomes room temperature and then pour the liquid to soak the eggs overnight with lid covered.
8. Re heat if necessary or serve directly with noodles, porridge or other food.