1. Hard-boil the eggs, then place in an ice bath.

2. Once the eggs are cool enough to handle, gently tap them with the back of a spoon to crack the shells all over, make sure not to remove the shells.

3. In the same saucepan, combine water, soy sauce, Four Season Scallion Sauce, tea bag, star anise, cinnamon stick, and sugar. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Turn off the heat.

4. Carefully submerge the eggs into a container. Pour the tea broth into the container and allow the eggs to marinate for at least 5-6 hours, even better if it’s overnight. Enjoy!

Cook, create, kai dong!