Soft-Boiled Tea Eggs

Step 1

In a large pot, combine the water, soy sauce, ginger, garlic, tea, bay leaves, star anise, cinnamon, salt, and brown sugar, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until fragrant. With a slotted spoon or strainer, gently lower the eggs into the pot. Cook for 6 minutes and 30 seconds.

Step 2

While the eggs cook, prepare an ice bath in a large bowl. With the spoon or strainer, remove the eggs and place them in the ice bath. Pour the brine into a heatproof container and let cool.

Step 3

Once the brine is cool, peel the eggs and place them in the container, cover, and marinate overnight. Serve the following day or store in the fridge for up to 2 days.