Ingredients:
- 12 large pasture-raised eggs
- 6 tablespoons soy sauce, tamari, or liquid aminos
- 2 teaspoons sugar (brown sugar is fine too)
- 1 teaspoon salt
- 2 bay leaves
- 1½ teaspoons Chinese 5-spice powder or 1 teaspoon Sichuan peppercorn, 1 star anise and 1 small cinnamon stick
- 2 bags black tea or 2 tablespoons of black tea
- 2 1/2 cups water
*If you plan to let marinade in a container double the amount otherwise this will work for a quart sized bag.
Directions:
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Mix all the marinade ingredients in pot. Cook over medium heat until bringing to a boil then turn to medium-low heat and simmer for 10 minutes. Remove from stove and let cool completely and then remove the tea bags and cinnamon stick and star anise if you use them.
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Boil eggs 5 minutes (soft-boiled), 7 minutes (medium) , or 10 minutes (hard-boiled).
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Prepare an ice bath in a big bowl to cool the eggs once they are done boiling. Transfer the eggs to the bowl and let sit for 2-3 minutes. ( You can also run cool water over them.
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Gently crack the eggs using the back of a spoon or lightly rolling them on a cutting board. Just make sure you don't crack them completely open. If you don't want to be that patient- you can totally peel them and marinate them like you would a ramen or mayak egg.
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Transfer the eggs to a quart-size ziplock bag and pour in the marinade. Marinate overnight for peeled eggs, or 24 hours for cracked “marble” eggs. Once done you can peel and enjoy for 4-5 eggs.
- The longer they marinate the saltier and rich they become!