Resources

Serves – 8 people

Prep Time – 10 Minutes

Cook Time – 40 Minutes

Ingredients

• 8 large eggs
• 3-4 whole star anise
• 1 stick cinnamon
• ¼ cup tamari
• 3 slices ginger root
• 4-5 black tea teabags or use fresh leaf tea (about 1 1/2 tablespoons)
• 1-2 tablespoons salt (depending on your preference for salty or less salty)
• Water

Instructions

Step 1

Puncture the wide end of each egg with a pin to prevent uneven cracking.

Step 2

Add 6 cups of water to a medium saucepan and bring a simmer.

Step 3

Gently lower the eggs into the simmering water and cook for 5 minutes.

Step 4

Place the pan in ice cold water and allow eggs to rest for 5 minutes or until cool enough to handle.

Step 5

Use the back of a spoon to tap and crack the shell of each egg evenly.

Step 6

Place eggs back in the pan with enough water to cover and add the remaining ingredients.

Step 7

Cover and keep at a simmer for 45 minutes.

Step 8

Place eggs in a storage container with enough cooking liquid (tea removed) to cover so they color evenly.

Step 9

Peel and eat eggs within 5 days.