Taiwanese Tea Eggs (Soy-Free)

Ingredients

• 8 Eggs
• 6 cups Water
• 4 Black Tea Bags
• 3 tbsp Coconut Aminos
• 2 tbsp Rock Sugar
• 3 Star Anise
• 1 Cinnamon Stick
• 1 tbsp Dried Orange Peel

Instructions

1. 1Place the 8 Eggs in a large heavy-bottomed pot and cover them with 6 cups of cold water. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 10 minutes. The water should be bubbling gently.
2. 2Carefully remove the 8 Eggs from the hot water using a slotted spoon and place them in a bowl of ice water to stop the cooking. Once cooled, gently tap each egg all over with the back of a spoon to crack the shell. Do not peel the eggs; you want the shells cracked so the marinade can seep in.
3. 3In the same large heavy-bottomed pot, combine the 6 cups of water (you may need to drain some out if the pot is too full), the 4 Black Tea Bags, 3 tbsp Coconut Aminos, 2 tbsp Rock Sugar, 3 Star Anise, 1 Cinnamon Stick, and 1 tbsp Dried Orange Peel. Bring this mixture to a rolling boil over high heat.
4. 4Once the marinade is boiling, carefully add the 8 cracked Eggs back into the pot. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 3 hours for a deeper flavor. The longer they simmer, the more marbled and flavorful the eggs will become.
5. 5After simmering, turn off the heat and let the 8 Eggs cool completely in the marinade. This resting period is important for allowing the flavors to penetrate the eggs and create the marbled effect. This can take at least 1 hour at room temperature or longer if refrigerated.
6. 6Once cooled, remove the 8 Tea Eggs from the marinade. You can serve them immediately or store them in the refrigerator. To serve, peel the cracked shells away from the eggs. The white part of the egg will have a beautiful marbled pattern.

Substitutions

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