Back to 8 servings 8 eggs, large, at room temperature 4 cups water, plus more to cover the eggs 2 tablespoons loose black tea leaves, or 4 black tea bags 2 teaspoons Chinese five-spice powder, or 4 star anise, 1 cinnamon stick, 1 teaspoon Sichuan peppercorns, 2 bay leaves and 1/2 teaspoon fennel seed as whole spices 2 star anise, optional, if using whole spices 4 tablespoons light soy sauce 2 tablespoons dark soy sauce, for color 2 tablespoons rock sugar, or light brown sugar 1 teaspoon kosher salt 1 cinnamon stick, about 3 inches, optional
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1 Step 1: Bring the eggs to room temperature, about 30 minutes out of the refrigerator. Place them in a pot in a single layer and cover with cold water by about an inch.2 Step 2: Bring the water to a boil over medium-high heat, then reduce to a gentle simmer. Cook the eggs for 8 to 10 minutes for firm yolks, keeping the water at a simmer rather than a rolling boil.3 Step 3: Move the eggs to a bowl of ice water until fully cool, then gently tap each shell all over with the back of a spoon to create a fine network of cracks. Leave the shells on.4 Step 4: In a clean pot, combine 4 cups water, the tea, five-spice (or whole spices), both soy sauces, rock sugar, salt and cinnamon stick. Bring to a boil, then simmer uncovered for 10 minutes.5 Step 5: Take the braise off the heat and stir in the tea leaves or bags. Steep for 5 minutes, then strain if using loose leaves.6 Step 6: Return the cracked eggs to the braise, adding water if needed so they are covered. Bring back to a gentle simmer, cover and cook on low for 1 hour, turning the eggs once halfway through.7 Step 7: Turn off the heat and let the eggs cool in the braise to room temperature, then refrigerate them in the liquid overnight for the deepest flavor and marbling.8 Step 8: Peel the eggs and serve cold, whole or halved. Keep the braise for a second batch, reheating and adjusting it with a little salt, sugar or soy sauce.getsaucepan.com/r/b2d9ad1d-0912-50d0-b232-52b6bcf91219
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