Marbled Soy Sauce Eggs

Let's Cook

1. Step 1.

   Place 12 large eggs in a large pot and add enough water to cover them by about 1 inch. Bring to a boil over high heat, then reduce the heat to low and let simmer for 8 minutes.

2. Step 2.

   Remove the eggs with a slotted spoon, reserving the water in the pot. Run the eggs under cold water for 1 minute to cool them slightly. Gently crack the shells all over using the back of a spoon, but do not remove the shells; the cracks will create a marbled pattern.

3. Step 3.

   Add 1 cup soy sauce, 1 star anise, ½ cinnamon stick, and ½ teaspoon whole Sichuan peppercorns to the reserved cooking water in the pot. Return the cracked eggs to the pot. Bring to a boil over high heat, then immediately reduce the heat to low and let simmer for about 15 minutes.

4. Step 4.

   Transfer the eggs and the liquid to a large container with a lid (or a large bowl covered with plastic wrap). Refrigerate and let steep overnight, or up to 2 days for more pronounced marbling. To serve, peel the eggs to reveal the marbled pattern. Store peeled or unpeeled eggs in the refrigerator for up to 3 days.