Tea Eggs

1. 1

   Put the eggs in a saucepan with water to cover and turn the heat to medium-high.

2. 2

   Bring to a boil, then turn off the heat and cover.

3. 3

   Let sit for 9 minutes.

4. 4

   Drain and rinse under cold water, then lightly tap the eggs on a hard surface to create a web of fine cracks.

5. 5

   Do not peel or allow the shell to come off.

6. 6

   Meanwhile, put the remaining ingredients in a saucepan (it can be the same one) with about 3 inches of water and bring to a boil over high heat; reduce the heat to low.

7. 7

   Gently lower the eggs into the liquid and simmer, uncovered, for an hour, stirring occasionally.

8. 8

   Remove from the heat and let sit until the liquid cools.

9. 9

   Peel the eggs and serve warm or refrigerate in the liquid and serve chilled They will keep in the refrigerator for several days.

No additional tips available.