Chinese Tea Eggs

Place the eggs in a medium pot and fill with water. (Make sure the eggs are covered by about 1 inch of water.) Bring to a boil. Allow to boil for 1 minute. Cut off stove and move pot away from the heat. Allow to sit in the water for 18 minutes.

Remove the eggs (keep the water in the pot). Gently tap the eggshells and crack the shell all over, keeping the shells intact.

To the same pot from which we removed the eggs, add the tea bags and allow the tea to steep for 5-8 minutes. Remove the tea bags and discard. Add the teriyaki, cinnamon stick, sugar, tangerine zest and juice, and Worcestershire sauce. Add the eggs back to the water and allow to steep for several hours or up to two days, refrigerated. My eggs steeped in the refrigerator overnight. The longer you steep the eggs, the deeper the flavor and color.

Gently peel and enjoy.