Chinese Marbled Tea Eggs

• 8 black tea bags or 3 tablespoons loose black tea leaves
• 3 cups water
• 12 cup teriyaki sauce
• 8 eggs, at room temperature

1. Combine the tea bags, water and teriyaki sauce in medium saucepan, add eggs.
2. Bring to full boil over high heat.
3. Remove from heat; cover tightly and let stand for 20 minutes.
4. Remove eggs, reserving the liquid.
5. Place eggs under cold running water until cool enough to handle.
6. Gently tap each eggshell with back of a metal spoon until eggs are covered with fine cracks (do NOT peel the eggs).
7. Return the eggs to the reserved liquid.
8. Bring to a boil; reduce heat, cover and simmer 25 minutes.
9. Drain off liquid and refrigerate eggs until chilled (about 1 hour).
10. Peel carefully before serving.

loose black tea leaves, water, teriyaki sauce, eggs

Taken from www.food.com/recipe/chinese-marbled-tea-eggs-119766 (may not work)