Cook Time: 30 minutes
Servings: 12
Ingredients
- 12 large eggs
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 bay leaves
- 1 teaspoon Sichuan peppercorns
- 1 star anise
- 1 cinnamon stick
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons black tea leaves
- 2 1/2 cups water
Directions
Inspired by the braised eggs I love at Cafe 33!First make the marinade. Mix all ingredients (excluding eggs) in a small pot. Bring to boil over medium heat. Reduce to low and simmer, covered, for ~10 minutes. Remove the pot from stove and let cool completely. Strain the marinade (I like using a coffee filter).
Meanwhile, cook the eggs. Heat a pot of water to boiling, then carefully ladle the eggs into the pot. Boil 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs. Once the eggs are cooked, immediately cover them in cold water (I like to drain the pot then have cold tap water run over them until they cool down).
Crack and peel the eggs (some people marinate by cracking and leaving the shell on, but I prefer to remove it). Put them in a ziplock bag with the marinade. Marinate for 12 hours in the fridge (24 if you didn’t peel them).
Eat cold or warm! The eggs will last for ~5 days marinating in the fridge. The marinade can be used for 1-2 more batches of eggs, just boil it first.