Ingredients
- 8 -20 eggs
- 12 cup soy sauce
- 4 tablespoons salt
- 4 star anise
- broken up
- 1 teaspoon five-spice powder
- 2 tablespoons dark loose tea leaves (preferably Lapsang Souchong)
- 6 -10 peppercorns
- 1 inch orange peel or 1 inch tangerine peel
Instructions
- Hard boil the eggs by covering with water and bringing to a boil.
- Cover, turn off the heat, and let sit for 15 minutes.
- Cool completely in cold water.
- This loosens the shell.
- Using the back of a spoon, gently crack the egg shells.
- Do not peel!
- Put the eggs in water just to cover and add the broth ingredients.
- Bring to a boil, cover and simmer for 1 hours.
- Remove from the heat and place eggs and tea broth in a covered container.
- Refrigerate for several hours or overnight.
- Eggs are best stored in the fridge, with shells on.
- To eat, shell the egg and serve as a snack, or salad or soup ingredient.
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