Bring a large pot of water to boil over medium heat. Add eggs and boil for 7 minutes or to your desired doneness.
Immediately transfer the eggs into an ice bath or into a bowl under running cold water.
While the eggs are cooling, prepare the marinade. In a pot, combine ginger, garlic, star anise, cinnamon stick, bay leaves, tea leaves, Sichuan peppercorns, low sodium soy sauce, dark soy sauce, sugar, salt, dried chili peppers, and water.
Bring the mixture to a boil over medium heat. Let this simmer for 15 minutes. Remove from the heat then set aside to cool completely.
While the soy sauce marinade is cooling, finish prepping the eggs. Using the back of a metal spoon, gently tap around the shell and slightly crack the egg. This will create a 'marbling' effect on the eggs after it marinates in the soy sauce mixture.
Once the soy sauce mixture has cooled, strain the liquid. Then, transfer it to an air tight container.
Place the cracked eggs into the container with the soy sauce mixture. Cover and refrigerate for at least 1 day or up to 4 days.
Enjoy as is or as a topping with your favorite meals!
