Growing up in China, my mom often made tea eggs at home. These tea eggs are delicious and savory. They are great as snacks, breakfast and pair well with EVERYTHING!

Ingredients: 

• 6 eggs
• 1 tbsp rice vinegar

Marinade:

• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce ( for deeper color)
• 2 bay leaves
• 3 cups of water
• 1 tea bag (green or red tea)
• 1/2 tsp salt

Instructions: 

1. Make marinade with light soy sauce, dark soy sauce, tea bag, water and salt. Secret ingredient: bay leaves. Cook over medium heat, bring it to a boil. Turn to medium-low heat. Simmer for 5 minutes.
2. Add enough water to cover the eggs. Here is the secret to making perfect soft-boiled eggs every single time! Add rice vinegar for easy peeling.
3. Bring water to a boil, gently lower the eggs. You can add however many you’d like as long as they are in a single layer in the bottom of the pot, straight from the refrigerator into the pot.
4. Boil eggs on medium heat for 7 min. without lid.
5. Add the egg into an ice bath until they are cool enough to handle. I usually wait for 10 min.
6. Lightly crack the eggs with the back of a spoon, place them into the cooled marinade, rest in the fridge overnight. Make sure the egg shells are cracked enough so the marinade will reach the interior.
7. Gently peel the eggs, enjoy with rice or eat it on its own.