Ingredients

• 12 eggs
• 1.5 L water
• 15 g Taiwanese black tea leaves
• 120 ml light soy sauce
• 2 tbsp dark soy sauce
• 3 star anise
• 1 stick cinnamon stick
• 1 tsp Sichuan peppercorns
• 2 dried tangerine peel
• 2 leaves dried bay leaves
• 20 g rock sugar
• 1 tsp salt

Method

1. 01
   Boil the eggs Put the eggs in a pot, cover them with cold water by about two centimetres, bring to a boil, then lower the heat and simmer for eight minutes.
2. 02
   Cool the eggs Lift the eggs into a bowl of cold water and leave them to cool for five minutes so they are easy to handle.
3. 03
   Crack the shells Tap each egg gently all over with the back of a spoon so the shell is covered in fine cracks but stays on the egg.
4. 04
   Make the tea brine In a large pot, combine the water, tea leaves, light soy sauce, dark soy sauce, star anise, cinnamon, Sichuan peppercorns, tangerine peel, bay leaves, rock sugar and salt, bring to a boil and simmer for ten minutes.
5. 05
   Simmer the eggs Lower the cracked eggs into the brine, make sure they are fully covered, and simmer on low heat with the lid on for forty minutes.
6. 06
   Steep overnight Turn off the heat, let the pot cool, then cover and leave the eggs soaking in the brine in the fridge for at least twelve hours.
7. 07
   Warm and serve Gently reheat the eggs in their brine for about five minutes, then peel and eat them warm.