Taiwanese Tea Eggs (Cha Ye Dan)

Ingredients

• 6 Large eggs
• 2 Black tea bags
• 1/4 cup Soy sauce
• 2 tbsp Dark soy sauce
• 2 Star anise
• 1 Cinnamon stick
• 1 tbsp Dried orange peel
• 1 tbsp Sugar
• 4 cups Water

Instructions

1. 1Gently place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. 2Remove eggs from the pot and gently tap each egg all over to crack the shells.
3. 3Return the cracked eggs to the pot. Add black tea bags, soy sauce, dark soy sauce, star anise, cinnamon stick, dried orange peel, sugar, and water.
4. 4Bring to a simmer, then reduce heat to low and simmer for at least 1 hour, or up to 3 hours, for deeper flavor and marbling.
5. 5Let the eggs cool in the broth. The longer they sit, the more flavorful they will become.

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