Chayeda (Tea Eggs)

Place the large eggs in a pot and cover with cold water. Bring to a rolling boil over high heat, then reduce heat to medium-low and simmer for 8 minutes to hard-boil the eggs.

Carefully remove the hard-boiled large eggs from the hot water and transfer them to an ice bath to cool completely. Once cool, gently tap each large egg all over with the back of a spoon to create fine cracks in the shell, ensuring the shell remains mostly intact.

In a clean pot, combine 1000 grams of water, black tea leaves, light soy sauce, dark soy sauce, star anise, cinnamon stick, Sichuan peppercorns, bay leaves, granulated sugar, and salt. Bring the mixture to a boil.