Taiwanese Tea Eggs

I had too many eggs at home and I've watched a travel documentary about Taiwan.

Now I prepared these eggs. Until this report I only ate Japanese Ramen eggs and Korean Mechurian Jangjorim eggs. And I vaguely remember the "1000 years eggs" I ate in China.

First step was filling my egg cooker with 7 eggs and getting in enough water to hard boil them. Use roomtemperature eggs.

Then they went in a ice cold water bath. Then cracked all around with a small spoon.

Next I cooked the marinate and cooled it down a bit. The eggs went in.

Now comes the labour of love. Simmering at very low temp the eggs in the marinate for 2 hours.

Eat them with a cup of tea as a snack or on rice or chopped on some salad. Store them in the fridge.

Marinate:

3 cups water

2 tbsp dark soy sauce

2-3 tsp black tea (I had Gunpowder and black Turkish tea)

1 cinnamon stick

2 star anise

1/2 tsp Szechuan peppercorns

2 tsp honey

1 tsp salt

1/4 tsp 5 spice