Taiwanese Tea Eggs

Cooking the Tea Eggs

1. 1.

   Take your eggs out of the fridge to bring them closer to room temperature — this helps prevent cracking when they hit the boiling water.

2. 2.

   Fill the pot with 2 quarts of water and bring to a boil.

3. 3.

   Gently lower all 12 eggs into the boiling water using a strainer.

4. 4.

   Set a timer for 10 minutes. While waiting, fill a mixing bowl with ice and cold water.

5. 5.

   After 10 minutes, strain the eggs and transfer them to the ice bath to stop the cooking.

6. 6.

   Once the eggs are cool enough to handle, use the back or edge of a spoon to gently tap and crack the shell all over. The cracks will create a beautiful marbled pattern once steeped.

7. 7.

   Add all 12 cracked eggs back into the pot of water.

8. 8.

   Add ½ cup soy sauce, 1 tsp salt, 2 tsp sugar, and the Junbei Tea Egg spice packet.

9. 9.

   Bring to a boil, then lower the heat to a gentle simmer. Steep for at least 2 hours.

   For the best flavor and color, continue simmering until the eggs turn a deep, dark brown — adding water as needed to keep them submerged.