tea eggs

First time made this for the fellowship's potluck, that's why I made so many at one time. It tastes good, especially when consume it while warm, according to my son.

And the reason why I use the mountain tea, is, I happen to have some at home, normally, people use black tea. 

For best results, the eggs should be allowed to steep for several hours or longer. The dark color of the spiced tea gives the egg a marbled effect when it is peeled.

Ingredients

3 dozens of eggs

8 tablespoons mountain tea

3/4 cup soy sauce

1 whole lemon peel, 4 cinnamon stick

Salt, green onion, ginger, sugar

Water

Directions

Place eggs gently in a large pot and add water to cover. Bring to boil. Remove from heat, cover and let sit 20 minutes. Drain eggs and let cool.

Using the back of a spoon, crack each eggshell all around. The cracks allow the flavor to penetrate, so make sure each eggshell is well and deeply cracked all over.

In another pot prepare the Marinade, place cracked eggs in, ideally keeping in a single layer, and make sure all the eggs is covered. Bring to boil. Turn heat to low and simmer for an hour. Leave eggs in the Marinade for hours until all cool down, Refrigerate at least another day before consume.