Contributed by Local Roots founder's mom, Yea Yea Ying
6 pasture-raised eggs
2 cups water
1/3 cup soy sauce
4 star anise
2 tablespoons black tea leaves or 2 bags of tea
Peel of 1/4 orange
1. Hard boil eggs and cool them off with running water
2. Take eggs out of water bath and light crack eggshells all over with the back of a spoon. Use your fingers to press on the eggs to deepen the cracks. Don't remove eggshells.
3. Return the eggshells to the pot with your broth of water, soy sauce, star anise, tea leaves and orange peels. Simmer for half an hour or more. The longer it cooks in the broth, the better the flavor and deeper the marble color
4. Remove eggshells; the fresher your eggs, the harder it might be to peel so do it carefully as to not peel off your egg whites. Eggs that are warm are easier to peel so you can reheat our eggs in the broth if you've kept them in the fridge overnight.
5. Enjoy warm or cold