Wash the whole eggs gently first. Fill boiling pot with cold water 2/3 full. Gently place eggs in the cold water being careful not to crack the shells. Bring the water to boiling. Start the timer once the water boils. Then lower the heat to simmer to avoid over-cooking the eggs. Eggs made from tea leaves are boiled for a little longer, typically 20 minutes.

After the eggs are cooked, remove them from the pot. Leave the boiling water in the pot and allow the water to cool slightly. Rinse the eggs in cold water for approximately one minute. Using the bottom of a spoon, gently tap each egg shell until the shell is covered with even cracks. Place the cracked eggs in an oven baking dish, such as a casserole pot. Fill with enough water to reach 2/3rd up the eggs Add the 70 ml of soy sauce, 2 star anise, 2 dried red peppers, and a suitable amount of green tea. Bring the water to boil then reduce to simmering.

Simmer the eggs on the stovetop for 2 hours, uncovered. Make sure to maintain enough cooking liquid throughout the two hours always keeping the eggs 2/3rds submerged. Periodically turn the eggs over by thirds to ensure they are evenly flavored on all sides.