|100 ml||soy sauce|
|20 g||black tea (loose)|
|22 g||sugar (divided)|
|1 tbsp||sea salt (coarse)|
|1 tbsp||black sesame|
For the seasoning salt, grind sea salt, black sesame, pepper, and a part of the sugar in a mortar and pestle.
Place eggs in boiling water and cook for approx. 8 - 9 min.
Transfer eggs to a bowl of cold water.
Once eggs have cooled, gently crack eggshells with the back of a spoon and set aside.
For the marinade, bring water, soy sauce, tea, remaining sugar, ginger, cinnamon, star anise, and bay leaf to a boil in the saucepan and let simmer for approx. 10 min.
Transfer eggs to marinade and simmer for approx. 20 – 30 min. Let steep in marinade for at least 60 min. or ideally overnight. Carefully peel eggs. Halve if desired. Sprinkle with seasoning salt before serving.