Ingredients
- 2 slices fresh ginger
- 2 whole star anise
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons loose black tea leaves
- 3/4 teaspoon Sichuan peppercorns
- 3 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 2 tablespoons Shaoxing rice wine
- 4 1/2 cups water or enough to completely cover the eggs
- 12 large eggs at room temperature
Instructions
- In a medium pot, combine ginger, star anise, cinnamon stick, bay leaves, black tea leaves, Sichuan peppercorns, the soy sauces, sugar, salt, Shaoxing rice wine, and water.
- Boil, then simmer for 10 minutes. Cool marinade completely after removing from heat.
- Fill another pot with water, then bring it to a boil. Gently lower in room temperature eggs, avoiding cracking them.
- Boil eggs for 7 minutes, then transfer to an ice bath to stop cooking. Once cool, tap each egg with a spoon to crack the shell without peeling.
- Place cracked eggs in a container and pour cooled marinade over to fully submerge. Refrigerate for at least 24 hours to develop flavors. Peel before serving.
