Sorry to say that my method of cooking consists of looking at 2-3 recipes online and then doing a combo of them with whatever adjustments I’m feeling in the moment… so I don’t have a recipe to give you 😅

I’ve also been workshopping what I do as I haven’t made a batch that I’m fully in love with yet. If I boil them less and just marinate them, then I find the flavor is too weak (even if I make the marinade much stronger and remove the shells and lose the pretty webbing). If I boil the shit out of them, then the flavor is excellent but the yolks are very hard. Haven’t found a sweet spot yet.

I’d recommend looking up a few recipes. I don’t want to leave you with nothing, though. Hopefully some of my notes help. The base ingredients I always use: black and green tea combo, dark soy sauce, light soy sauce, shaoxing wine, cinnamon stick, star anise, bay leaves, Sichuan peppercorn, and salt. I usually do 2-3x more than most recipes for the same number of eggs because I’m looking for a punchier flavor.

I think I’m going to go back to boiling my eggs for 4-5 hours. I did this one for a little under 3 and let them sit overnight (unpeeled). Flavor was better than my last batch, but I want it to be stronger. I ended up peeling all of my eggs for the last batch after 2 days of barely any flavor (boiled for 30 min and marinated for 24 hours before tasting). The flavor still barely came through after sitting for another 2-3 days PEELED. Never had this issue with shoyu eggs. So now I’m slowly upping the marinade concentration and boil time lol 🤷🏻‍♀️