3/4 cup soy sauce
2 tea bags of Earl Grey
1 teaspoon sugar
Place eggs in a pot and cover with water, bring to a boil and simmer for 3 minutes. Remove eggs, leaving water in the pot and gently tap eggs with back of spoon to crack the shell all over. Return eggs to the pot of water and add the rest of the ingredients. Bring the mixture to a boil and immediately lower heat and simmer for about 40 minutes. Cover pot with lid and let steep overnight.
*When the liquid is cool enough, we transfer them to containers and store them in the refrigerator.
And another surprise...I actually have Sara Perry's book in my collection. But instead of following recipes there, I decided to get creative and follow in the footsteps of my fellow Daring Cooks Oggi and Pia in using tea for Filipino dishes and here is what I came up with.