Chinese Tea Eggs

Ingredients:

• 12 eggs
• 1 piece of cinnamon stick (about 5g)
• 2-3 star anise
• 15g salt
• 30g rock sugar
• 1 tbsp Feng He Garden Dark Soy Sauce
• 2 tbsp Feng He Garden First Extract Soy Sauce
• 10g black tea leaves
• 800ml water

Method:

1. Start with 12 eggs at room temperature.
   The eggs must be at room temperature, or they might crack during boiling.
2. Add enough water to cover the eggs and boil over high heat. Once boiling, continue to cook uncovered on medium-high heat for 5 minutes.
3. After boiling, rinse the eggs with cold water and drain them.
4. Use the back of a stainless steel spoon to crack the eggshells all over.
5. Place the cracked eggs back into the pot.
6. Add the cinnamon stick, star anise, salt, sugar, light soy sauce, dark soy sauce, tea leaves, and water.
   Before adding them, I rinsed the cinnamon stick, star anise, and tea leaves.
7. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes.
8. Please don't eat them immediately; they haven't absorbed the flavor yet. Cover the pot and 
   let the eggs soak overnight.
9. Reheat the entire pot before eating the next day. The eggs will be well-flavored, and beautiful marble patterns will form on the shells. Simple and delicious!