3small hot Thai Chili Peppers or Sichuan Dried Peppers
1tspFennel Seeds, cracked
5 or 6cloves of Nutmeg, cracked
1tspBlack or Sichuan Peppercorns, cracked
2 or 3strips Orange Peel, dried or fresh
2sprigs of Rosemary, fresh
Instructions
Place the eggs in a medium pot with a lid and add enough water to cover the eggs. Bring the water to a boil, then lower the heat to a high simmer for 10-12 minutes.
Keeping the water in the pot, remove the eggs with a strainer and place them into a bowl of cold water until they are cool enough to handle. Tap the eggs with the flat back edge of a butter knife to crack them evenly all around, being careful not to break off the shells. Return the Eggs to the pot. Add enough water to cover the eggs by an inch.
Add the Tea and all the Spices to the pot. Bring to a low boil, then turn the heat down to a low simmer.
Simmer for 2 or 3 hours -- or longer for even more flavor. Because the smell of simmering eggs is so wonderfully fragrant, you will want the eggs to simmer as long as possible.
Remove from the heat and drain the eggs. Serve hot or cold.
Video
Notes
For kids especially, you will want to serve with the shells on so that they can discover the beautiful designs on the egg shells. Be careful of the liquid! Otherwise, peel and serve whole for a never-failing visual response from your guests. I like to have a small decorative bowl on the table displaying the inside of the eggs shells matched with a rose bud! There are always comments and compliments.
You can safely store them in the fridge for a few days, unpeeled. The remaining marinade liquid can be saved in the fridge for another round of Tea Eggs. Just add a little more Soy Sauce and another tea bag to refresh the strong flavor.