Taiwanese Iron Eggs

Ingredients

Chicken eggs

6 large, hard-boiled and peeled

Soy sauce

1/2 cup

Sugar

2 tablespoons

Cinnamon stick

1

Star anise

2

Black tea leaves

2 tablespoons (preferably oolong or black tea)

Water

enough to cover the eggs

Instructions

1. Start by boiling the eggs in a pot of water for 10 minutes. Once cooked, remove them from the heat and transfer to an ice bath to cool. Peel the eggs once they are cool enough to handle.
2. In a large pot, combine the soy sauce, sugar, black tea leaves, star anise, and cinnamon stick. Add the peeled eggs to the pot, and pour in enough water to completely cover them.
3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 2 hours, allowing the flavors to infuse into the eggs.
4. After simmering, carefully remove the eggs from the pot and set them on a cooling rack or a plate to air-dry for at least 1 hour. This step is crucial for developing their chewy texture.
5. For the best results, repeat the braising and drying process for a total of 3-4 times. Each repetition deepens the color and intensifies the flavor, creating the signature iron egg.
6. Once the eggs are dark and chewy, they are ready to be enjoyed! Store them in the refrigerator for up to a week.