Taiwanese Tea Eggs (茶葉蛋)

Ingredients

• 6 large Eggs
• 2 bags Black Tea Bags
• 1/4 cup Soy Sauce
• 1 tbsp Dark Soy Sauce
• 2 pieces Star Anise
• 1 small Cinnamon Stick
• 1 tsp Sugar
• 4 cups Water

Instructions

1. 1Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and cool under cold running water.
2. 2Gently crack the eggshells all over, being careful not to peel them.
3. 3In a saucepan, combine water, black tea bags, soy sauce, dark soy sauce, star anise, cinnamon stick, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. 4Add the cracked eggs to the tea broth. Simmer for at least 45 minutes to 1 hour, or longer for a deeper flavor.
5. 5Remove from heat and let the eggs cool in the broth. Refrigerate for at least 4 hours, or preferably overnight, before serving.

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