-6 tablespoons of dark soy sauce
-2 bay leaves
-1 teaspoon of Sichuan peppercorn
-1 whole star anise
-2 small cinnamon sticks
-2 teaspoons of sugar
-1 teaspoon of salt
-2 black teabags (or 2 tablespoons of loose-leaf)
-2 ½ cups of water
- Bring a large pot of water to a boil and gently lower 6 eggs into the boiling water with a slotted spoon. Set a timer for the eggs. 6 ½ minutes for Soft boiled, 8 ½ minutes for Medium, or 10 minutes for Hard boiled. Then removed from heat.
- Place the eggs in an ice-bath or run cold tap water over them until they are completely cool.
- If you’d like to create a marbled effect stain, gently crack the eggshell all around with the back of a teaspoon. You do not want to crack so hard that it creates a dent or cause the shell to come away from the egg completely.
- Another option is to remove the eggs shells. This will taste the same, but the overall look of the eggs will be dark as opposed to marbled (see photos below).
- Whether you’ve left the shells on or off, place the eggs on a rack and prepare your smoker for Cold Smoking. You can use any flavour Bisquette you choose. Please see Flavour Guide here. Smoke for 2-3 hours.
- While your eggs are smoking, prepare the marinade. Mix all ingredients together in a saucepan and bring to a boil. Once boiling, lower the heat to simmer for 10 minutes. Remove the teabags, or if using loose-leaf tea use a strainer to separate. Allow to cool completely.
- When the eggs have finished smoking, place them in a jar with the marinade and allow to sit for 24-48 hours. Although vinegar is a preservative, we recommend keeping your jar in the fridge. Enjoy!