Nostalgic Soy Sauce Eggs

Ingredients

• 8 Eggs (Large eggs (can use up to 10))
• 1 tbsp Vinegar (Added to boiling water to make peeling easier)
• 1 cup Water (For marinade)
• 1.5 cups Soy sauce
• 3 Black tea bags (Lipton Yellow Label or any black tea)
• 1 tsp Black vinegar
• 1 tbsp Shaoxing wine
• 2 Garlic (Cloves)
• 2 Ginger (Slices)
• 1 stalk Green onions (Chopped)
• 1 Thai chili pepper (Can substitute with chili oil)
• 1 Star anise pod

Steps

1. 1

   Bring a pot of water to a boil and add 1 tablespoon of vinegar to help with peeling later.

2. 2

   Carefully lower 8 eggs into the boiling water. Boil for exactly 7.5 minutes for perfectly jammy yolks, or longer if you prefer a solid yolk.

3. 3

   Immediately transfer the eggs to an ice bath or peel them under cold running water to stop the cooking process and ensure a clean peel.

4. 4

   In a separate saucepan, combine 1 cup water, 1.5 cups soy sauce, 3 black tea bags, 1 teaspoon black vinegar, 1 tablespoon Shaoxing wine, 2 cloves of garlic, 2 slices of ginger, 1 chopped green onion, 1 Thai chili, and 1 star anise pod.

5. 5

   Bring the marinade ingredients to a boil, then immediately cut the heat.

6. 6

   Place the peeled eggs into the marinade. Let them marinate on the counter for at least one hour.

7. 7

   Serve the eggs with rice, noodle soup, or enjoy them as a snack. Store any leftovers in the marinade in the refrigerator.

Notes

The marinade can be reused for additional batches; just bring it back to a boil before using again. These eggs last in the fridge for up to a month. If you don't have Thai chili, chili oil is a good substitute.

Nutrition per serving

• appetizer
• snack
• Asian
• vegetarian
• high-protein
• meal prep
• eggs