Marbled Tea Eggs

Place 12 large eggs in a pot and cover with cold water, then bring to a boil over high heat.

Once boiling, remove the pot from heat, cover, and let sit for 10 minutes to hard-cook the eggs.

Transfer the eggs to an ice bath and let cool for 5 minutes, then gently tap and roll each egg to crack the shell all over without peeling.

Combine 8 cups water, 2 tablespoons black tea leaves, 2 tablespoons black peppercorns, 6 pieces star anise, 1 tablespoon salt, and 2 tablespoons low-sodium soy sauce in a large pot and bring to a boil.

Reduce heat to low and simmer for 5 minutes to infuse the flavors, then add the cracked eggs to the brining liquid.

Cover the pot and simmer the eggs in the tea brine for 30 minutes so the flavors penetrate the cracks in the shell.

Remove the pot from heat and let the eggs rest in the brine for at least 2 hours, or preferably overnight, for deeper color and flavor.

Carefully peel the eggs under cool running water to reveal the marbled pattern, then gently pat dry with paper towels.

Arrange the peeled eggs on a serving plate and drizzle lightly with 1 teaspoon sesame oil before serving.