0 Bring a large pot of water to boil over medium heat. Add eggs and boil for 7 minutes or to your desired doneness.
3 Immediately transfer the eggs into an ice bath or into a bowl under running cold water.
2 While the eggs are cooling, prepare the marinade. In a pot, combine ginger, garlic, star anise, cinnamon stick, bay leaves, tea leaves, Sichuan peppercorns, low sodium soy sauce, dark soy sauce, sugar, salt, dried chili peppers, and water.
1 Bring the mixture to a boil over medium heat. Let this simmer for 15 minutes. Remove from the heat then set aside to cool completely.
4 While the soy sauce marinade is cooling, finish prepping the eggs. Using the back of a metal spoon, gently tap around the shell and slightly crack the egg. This will create a 'marbling' effect on the eggs after it marinates in the soy sauce mixture.
5 Once the soy sauce mixture has cooled, strain the liquid. Then, transfer it to an air tight container.
6 Place the cracked eggs into the container with the soy sauce mixture. Cover and refrigerate for at least 1 day or up to 4 days.
7 Enjoy as is or as a topping with your favorite meals!
