Tea Eggs

1. 1

   Put the eggs in a saucepan and cover them with water about 1 deep.

2. 2

   Bring to a gentle boil, simmer two minutes.

3. 3

   Take out the eggs and cool.

4. 4

   Then with the back of a spoon, carefully make dents all over the eggs without removing any of the egg shell.

5. 5

   The goal is to let liquid in, not to destroy the eggshell.

6. 6

   Now put the eggs back in the pot again, adding the remaining ingredients.

7. 7

   Cover and bring to a gentle simmer again for 2 hours.

8. 8

   You can leave them to steep overnight for a more pronounced marbling effect.

9. 9

   Drain the eggs.

10. 10

    Serve hot or cold, and with the shell or without.

No additional tips available.