Taiwanese Tea Eggs (Shellfish-Safe)

Ingredients

• 8 large Eggs
• 6 cups Water
• 1/2 cup Soy sauce
• 3 bags Black tea bags
• 2 whole Star anise
• 1 3-inch Cinnamon stick
• 1 tbsp Dried orange peel
• 1 tbsp Rock sugar

Instructions

1. 1Gently place the 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 the eggs cool completely in the water.
2. 2Gently tap the eggs all over with a spoon to create cracks in the shells. Be careful not to peel the eggs.
3. 3In a large pot, combine water, soy sauce, black tea bags, star anise, cinnamon stick, dried orange peel, and rock sugar. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. 4Add the cracked eggs to the simmering broth. Simmer for at least 1 hour, or up to 3 hours, for a deeper flavor and more pronounced marbled pattern. The longer they simmer, the more flavorful they become.
5. 5Remove the eggs from the broth and let them cool slightly before peeling and serving. Store the eggs in the broth in the refrigerator for up to 3 days.

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