Soy Sauce eggs / tea eggs

 I made these soy sauce eggs and served them with our pork over rice leftovers last time.  The girls were really skeptical but once they saw what it looked like, they all wanted their own halves in their bowls as well.  Going to write up the tea egg version as well as I think it would be a great snack with some rice and furikake.  Soy sauce eggs, Momofuko via Epicurious and tea eggs from Omnivores Cookbook

Cooking times are based on my altitude, adjust if you aren't at 6000 feet.

6 tbs warm water

1 tbs sugar

2 tbs sherry vinegar (I think we used rice vinegar instead)

3/4 cup low salt soy sauce

6 eggs

Whisk the water and sugar until dissolved then add in the vinegar and soy sauce

Bring a medium pot full of water to a boil and carefully add eggs in, one at a time with tongs and cook for 7 minutes for soft yolks, 9 minutes for medium yolks and 13 for hard, stirring at the beginning to make sure to distribute the eggs in the water

Fill a bowl with ice water and add eggs to the bowl when they are done cooking

Once the eggs are cool, carefully peel them and place them in a bowl (or zip top bag?) for at least 2 hours, up to six

Remove from the mixture and store in the fridge in an airtight container for up to a month

For a tea version

Cook as above but don't peel them after you shock in ice water

Carefully crack the eggs all over with the back of a spoon

In a small sauce pan combine

6 tbs soy sauce

2 bay leaves

2 tsp Sichuan peppercorns

1 star anise

1 small cinnamon stick

2 tsp sugar

1 tsp salt

2 black tea bags

2 1/2 cups of water

Bring to a boil, cover, and simmer for 10 minutes

Turn off heat and remove the tea bags and let cool to room temperature

Add cracked eggs and liquid to a zip top bag and let sit for 24 hours

You can leave them in the liquid but it will become saltier the longer you wait, no longer than 4-5 days