Chinese Tea Eggs

Chinese Tea Eggs

• 4-6 chicken eggs, brown or white
• 1 teaspoon black peppercorns
• about 5 tablespoons soy sauce
• 1 tablespoon chinese black tea (pu erh is best, but any will do)
• 5″ of cinnamon stick
• 2 star anise
• 2 cloves
• 1/2 teaspoon sichuan peppercorns

1. Wash the eggs well and boil in a small pot with about 1/2″ of water covering them.
2. After a few minutes, remove the eggs and cool in a bowl of cold water.
3. When not so hot anymore, tap the shells with the back of a spoon until completely cracked all the way around, then add back to the boiling water with the rest of the ingredients.
4. Simmer on very low heat for about 30 min, then let sit for a few hours or overnight.