Chinese Marbled Tea Eggs

Directions

1. 1
   Combine the tea bags, water and teriyaki sauce in medium saucepan, add eggs.
2. 2
   Bring to full boil over high heat.
3. 3
   Remove from heat; cover tightly and let stand for 20 minutes.
4. 4
   Remove eggs, reserving the liquid.
5. 5
   Place eggs under cold running water until cool enough to handle.
6. 6
   Gently tap each eggshell with back of a metal spoon until eggs are covered with fine cracks (do NOT peel the eggs).
7. 7
   Return the eggs to the reserved liquid.
8. 8
   Bring to a boil; reduce heat, cover and simmer 25 minutes.
9. 9
   Drain off liquid and refrigerate eggs until chilled (about 1 hour).
10. 10
    Peel carefully before serving.