1 dozen eggs
Water (enough to cover eggs in medium pot, about 4 cups)
1 1/2 cups soy sauce
4 bags black tea
Spices - if you don't have the whole spices, Five-Spice Powder is also sold pre-mixed. Use 1/2 -1 tsp depending on how strong you like the spices but a little will do.
3 star anise
1 cinnamon stick
1 tsp Szechuan peppercorn
1/2 tsp of clove
Put eggs in the inner pot on the steam rack.
Add enough water to cover the eggs.
Add tea bags, soy sauce, and seasonings. Mix.
Set steam release to the Sealing position.
Select Pressure Cook or Manual, set to High pressure and 5 minutes.
After cooking, Quick Release the pressure.
Cool enough to handle. Crack each egg all over lightly with a teaspoon or butter knife, enough to crack it and let the marinade seep through but leave the shells on/intact. (This is how you get the beautiful marbling effect.)
Put back the eggs in the Pot with the lid on for at least 12 hours or overnight. Leave longer for a stronger, saltier flavor.
CrockPot or Regular Pot:
Boil the plain, whole eggs first. Drain. Let cool a bit for handling. Gently crack/tap the cooked eggs with a teaspoon or butter knife to allow the marinade seep through but leave the shells intact/on.
Stew the eggs on Low overnight or at least 8 hours in the seasoning mixture.
No Pot Alternative: Marinate the cooked, cracked eggs in seasoning mixture in ziplock bags or container with enough marinade to cover overnight. Store in fridge. Good for 1 week.
You can re-use your marinade mixture, just use clean utensils when adding and removing eggs and re-boil the marinade before using it again.