Wash the eggs carefully. Put the eggs in a pan with 1 liter of water and make hard boiled eggs. This takes 15 minutes after the water comes to a boil in a regular pan. In a Shuttle Chef, it takes 2 minutes to boil, then 15 minutes with the lid on to preserve the temperature.
Crack the eggs all over with a spoon. Attention: Don't discard the boiling water.
Add the tea leaves, jasmine tea leaves, soy sauce, mirin, sake and sugar to the pan and simmer the eggs. In a regular pan, it takes 2 hours. In a Shuttle Chef, bring the liquid back to a boil then keep warm for more than 3 hours.
Bring to a boil 1-2 times, and marinate the eggs for 1 to 3 nights at room temperature. I recommend refrigerating them after the 2nd day in the summer. In winter, you can keep them at room temperature.
When the eggs are done, slice and serve them with shichimi spice and mayonnaise.
They are also delicious over rice.
The marinade soaks through the eggs after 2-3 days.
Story Behind this Recipe
Tea eggs are always available at convenience stores in Taiwan. My children didn't like their aroma and wouldn't eat them, so I made the eggs with jasmine tea and they loved them.
Since the eggs need to be simmered for a long time, if you use a Thermos Shuttle Chef (which keeps food hot for hours in a vacuum sealed pot) it's really convenient. If you prefer the flavor to be on the sweet side, increase the sugar by 1 to 2 tablespoons. Try using star anise, ginger, green onion and garlic instead of the jasmine tea for an authentic Taiwanese flavor.