Ingredients

6 large eggs

1/4 cup gluten free tamari

2 bay leaves

1 teaspoon Sichuan peppercorns

1 star anise

1 small cinnamon stick

2 teaspoons coconut sugar

1 teaspoon kosher salt

2 bag of UsTwo Tea black tea bags

2 1/2 cups water

Directions

- Mix ingredients everything but the eggs in a small pot. Cook over
medium heat and bring to a boil. Turn to medium-low heat & simmer
for 10 minutes. Remove the pot and let it cool.
- For the eggs, bring a pot of water to boil. Place the eggs in the
pot using a ladle. Boil 5 minutes for soft-boiled eggs. Immediately
remove and put in cold water with ice.
- Gently crack the eggs using the back of a spoon. Crack enough so the
marinade will reach the interior, without cracking the eggs apart
(especially if you made soft boiled eggs). Or you can also peel the
eggs and marinate them directly.
- Cover the eggs in a container with the marinade. Marinate overnight
for peeled eggs (at least 24 hours for cracked eggs with skin on).
- Peel the eggs and enjoy them cold or at room temperature or as part
of your congee in the morning!
- Store the leftover eggs in the marinade for 4 to 5 days in the
fridge. The marinade will help with preserving the eggs. The eggs
will become more flavorful and saltier over time.