8 eggs

2 Tbsp black tea

2 Tbsp wheat free tamari

Place the eggs in a small pot and cover with cold water.  Bring to a boil and cook for 10 minute.  Remove the eggs from the water with a slotted spoon and rinse with cold water in a colander until just cool enough to handle.  Using the back of a metal spoon, lightly tap each egg shell to crack it all over.  Return the eggs to the pot of water and add the tea and tamari.  Bring water to a boil then reduce to a gentle simmer, steeping the eggs for 50 minutes.  Then remove the eggs from the water and allow to cool.  They can be peeled and served warm or cold.