Chinese Tea Eggs

These Chinese eggs are delectable.
They were so fantastic I couldn’t stop eating them.
I got the idea from Eating China.
I am not sure if these are traditional Chinese tea eggs.
 I changed a few ingredients in my recipe.
I used teriyaki sauce instead of the traditional soy sauce.
It imparts a wonderful flavor to these fragrant eggs.
They truly are addictive.
Chinese Marbled Tea Eggs
6 eggs
1 /2 cups water
3/4 cup Moores Teriyaki Marinade
2 black tea bags
1 cinnamon stick
zest of one tangerine
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 eye. 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 that 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 and zest. Add the eggs back to the water and allow to steep for several hours or up to two days. (keep refrigerated) My eggs steeped in the refrigerator overnight. The longer you steep the eggs, the deeper the flavor and color.
 Gently peel and enjoy.
Peace be with you,
Veronica