Marbled Tea Eggs 茶葉蛋

Prep time: 12 hours
Cook time: 10 min
Total time: 12+ hours
Yield: 4-6 servings

Ingredients:

Eggs: 12

Water: 2 cups

Black tea leaves (e.g., Pu'er tea leaves 普洱茶, Oolong tea 烏龍茶): 2 tablespoons 

Light soy sauce: 4 tablespoons

Dark soy sauce: 2 tablespoons

Star anise 八角: 2

White sugar or rock sugar 冰糖: 2 teaspoons

Directions:

1. Put tea leaves and star anise in a filter bag or tea bag. Add all ingredients (except the eggs) to a pot. Cook over medium heat until bringing to a boil. Simmer over medium-low heat for 10 minutes. Let cool. 
2. Bring a pot of water to a boil. Add eggs and cook for 6 (for medium-boiled eggs) or 8 minutes (for hard-boiled eggs). 
3. Cool the eggs in cold water for 5 minutes.
4. Gently crack the eggs. Store the eggs in the marinade (without the filter bag or tea bag) for at least 12 hours. 
5. Serve cold or warm. (To reheat the eggs: Boil the marinade without the egg. When it boils, turn off the heat and submerge the eggs in the marinade for a minute.) 

References:

• Chinese Tea Eggs (w/ Soft and Hard Boiled Eggs, 茶叶蛋) | Omnivore's Cookbook
• Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs) | Omnivore's Cookbook
• Instant Pot Chinese Tea Eggs | Tested by Amy + Jacky