Tea Eggs

Directions

1. 1
   Poke wide base of eggs with a small needle to allow air to escape while boiling and prevent air bubble on the egg.
2. 2
   Place 12 eggs in one layer in a pot and cover with an inch of water.
3. 3
   Heat pot on high until water starts to boil, remove the pot from burner, and turn off heat.
4. 4
   Let eggs sit for 7 minutes, then remove them from the pot and immediately dunk them into an ice bath to stop cooking.
5. 5
   Peel eggs and place them into a tight fitting container or ziploc bag.
6. 6
   Meanwhile, heat all other ingredients together and simmer to create marinade, cooking down enough to cover the eggs.
7. 7
   Cool the marinade and pour over the eggs to cover, including all the spices.
8. 8
   If there is not quite enough liquid, top it off with more water and shake gently to combine.
9. 9
   Store in the fridge for 24 hours or longer to let the flavor intensify.
10. 10
    Eat cold or reheated.