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.