Taiwanese Tea Eggs (Gluten-Free)

Ingredients

• 6 Eggs
• 1/2 cup Soy Sauce (Tamari for gluten-free)
• 2 Black Tea Bags
• 3 Star Anise
• 1 Cinnamon Stick
• 1 tablespoon Dried Orange Peel
• 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. Remove from heat and let cool slightly.
2. 2Gently tap each egg all over to create cracks in the shell. Be careful not to peel the shell completely off.
3. 3In the same pot, combine gluten-free soy sauce (tamari), black tea bags, star anise, cinnamon stick, dried orange peel, and water. Bring to a boil, then reduce heat and simmer for 1 hour.
4. 4Add the cracked eggs to the simmering mixture and continue to simmer for at least 1 hour, or up to 4 hours for a stronger flavor.
5. 5Remove from heat and let the eggs cool in the tea mixture. Refrigerate overnight for the best flavor and marbling effect.
6. 6Peel the eggs and serve cold or at room temperature.

Substitutions

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