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Mix marinade ingredients in a saucepan or wok, bring to the boil, then simmer for 10 minutes. Remove from heat and allow to completely cool. Remove tea bags and set aside.
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In a separate saucepan, boil eggs for 5 minutes for soft boiled, 7 minutes for medium, or 10 minutes for hard boiled. Cool straight away in an ice bath or by running under cold water.
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Once cool to the touch, crack shells using the back of a spoon to create a crackled appearance.
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In a zip lock bag, add boiled eggs and top with marinade liquid. Repeat until all eggs are bagged.
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Refrigerate for around 24 hours, turning at least once.
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Remove from liquid, remove shells and enjoy!