Tea Eggs

The smell of tea eggs slowly simmering in that delicious, dark soup is so comforting to me. I always have these ingredients in my kitchen and these babies require very little effort. I love the beautiful marbling pattern that imprints on the eggshells!

6 eggs
3 tbsp black tea
6 tbsp dark soy sauce
1 cinnamon stick
4 cloves
1 tsp sugar
1 tbsp Sichuan peppercorn
3 star anise

Put 6 eggs (or as many as will snugly fit onto one layer) in a saucepan. Submerge with cold water and bring to boil. Simmer for 5 minutes. Lightly crack eggs all over with the back of a spoon. Add 3 tbsp black tea, 6 tbsp dark soy sauce, 1 cinnamon stick, 4 cloves, 1 tsp sugar, 1 tbsp Sichuan peppercorn and 3 star anise to the saucepan. Put cracked eggs back and re-submerge with cold water. Simmer for 1 hour, topping up the water as necessary. For extra depth of flavour and pattern, leave the eggs to soak in the mix overnight.