Tong zi dan (œuf de garçon vierge)

Instructions

1. Put the eggs in a saucepan, cover with cold water and bring to the boil. Let them boil for 8 minutes so the yolks stay soft.
2. Plunge them straight into cold water for 5 minutes, then peel them gently.
3. In a saucepan, bring the 2 litres of water to the boil with both soy sauces, the sugar, the star anise, the Sichuan peppercorns, the tea leaves, the cinnamon, the garlic and the ginger.
4. Add the peeled eggs to the brew, lower the heat and let it simmer for 20 minutes without boiling hard.
5. Turn off the heat and let the eggs cool in the liquid for at least 2 hours, ideally overnight in the fridge for a deeper colour.
6. Drain the eggs, cut them in half lengthwise and serve with a pinch of salt or a drizzle of sesame oil.