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.