Tea Eggs

• 12 large eggs
• 14 mandarin orange peel
• 12 cup soy sauce
• 12 cup rice wine
• 2 tablespoons black tea leaves
• 1 cinnamon stick
• 2 star anise
• 1 teaspoon whole cloves
• 1 teaspoon black peppercorns
• 2 tablespoons sugar
• 1 teaspoon salt

1. Poke wide base of eggs with a small needle to allow air to escape while boiling and prevent air bubble on the egg.
2. Place 12 eggs in one layer in a pot and cover with an inch of water.
3. Heat pot on high until water starts to boil, remove the pot from burner, and turn off heat.
4. Let eggs sit for 7 minutes, then remove them from the pot and immediately dunk them into an ice bath to stop cooking.
5. Peel eggs and place them into a tight fitting container or ziploc bag.
6. Meanwhile, heat all other ingredients together and simmer to create marinade, cooking down enough to cover the eggs.
7. Cool the marinade and pour over the eggs to cover, including all the spices.
8. If there is not quite enough liquid, top it off with more water and shake gently to combine.
9. Store in the fridge for 24 hours or longer to let the flavor intensify.
10. Eat cold or reheated.

eggs, soy sauce, rice wine, black tea leaves, cinnamon, anise, whole cloves, black peppercorns, sugar, salt

Taken from www.food.com/recipe/tea-eggs-515881 (may not work)