Chinese Marbled Tea Egg Recipe

Directions

Bring a medium sized pot of water to a boil, enough to cover the eggs by an inch. Remove eggs from the fridge to bring down in temperature a bit while the water comes to a boil. Once the water is boiling, gently and slowly lower the eggs into the water. Set a timer for 10 minutes for a medium-hard boil. Remove the eggs and let cool under running water. Using the back of a teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid, and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. I like to steep for 5 hours, but my mom prefers overnight!.