Tea Eggs

Place the eggs in their shells in a large pot, making sure they have enough space to move freely. Cover them with cold water, leaving about 2-3 cm of space above. Transfer the pot to medium heat and wait until the water starts to boil. Once the water reaches a boiling point, reduce the heat to low and let them simmer for 10-15 minutes, depending on how hard you want the eggs to be. A shorter boiling time will result in eggs with softer yolks, while a longer time will produce firmer eggs. After the boiling time is up, turn off the heat and cover the pot with a lid. Let the eggs sit in the warm water for 10 minutes to rest, which will help achieve a creamier texture.

After this period, remove the eggs from the water and let them cool until they can be handled without the risk of burning. Use a spoon to gently crack the shells, forming small cracks all around. This step is crucial as it will allow the spices and flavors to penetrate the eggs. Once the shell is cracked, place the eggs back into the pot of water, adding the remaining ingredients: soy sauce, desired spices, and enough water to completely cover them. Bring the liquid back to a boil.

Reducing the heat to low is essential, and now the magic of the marinating process begins. Simmer the eggs for 60, 120, or even 180 minutes, depending on how intense you want the flavor to be. The longer the boiling time, the better the flavors will concentrate, and the shell will take on a deeper shade of brown. It is important to add warm water as needed, so the eggs remain covered at all times. Halfway through the boiling time, add an additional 1-2 tablespoons of soy sauce to intensify the flavor.

Once the eggs are ready, let them cool in the marinade liquid. Carefully transfer the eggs to a glass bowl and pour the marinade over them. Cover the bowl and let the eggs marinate in the refrigerator for at least one day, but for best results, let them sit for two days. This marinating time will allow the flavors to develop and penetrate deeply into the eggs.

When you are ready to serve, remove the eggs from the liquid and carefully peel them. This step will reveal a marbled and flavorful interior, ready to be tasted. The eggs can be consumed immediately or stored in the refrigerator, in their shells, for up to 4 days. The final flavor of the egg significantly depends on the type and intensity of the spices used; five-spice powder, for example, will add a savory taste, while the tea used will impart a distinct flavor, especially to the yolk. The dark color of the tea and soy sauce will turn each egg into a culinary work of art, a true feast for the eyes and palate.