sorry about the blood in your mouth.

infinitesimal - mother mother // all i want - kodaline // sleepsong - bastille // how can you swallow so much sleep - bombay bicycle club // the universe is going to catch you - the antlers // sleep tonight (junior boys remix) - stars // new star in the sky - air // o (reprise) - coldplay

• 6 eggs
• 1 cup soy sauce
• 2 cinnamon sticks
• 1 tbs five spice powder (OR 3 pieces star anise + 1 tsp sichuan peppercorn, black peppercorn will do if you don’t have access to a chinese grocer but sichuan peppercorn is so much tastier)
• 2 tbs black tea of your choice, alternatively 2 black tea bags. solas was ideal for this since he has a lot of the flavors that go nicely with tea eggs (lapsang with assam and cloves+cinnamon+cardamom, yum!) but you can really substitute any black tea you’d like. i wouldn’t suggest using anything with fun ingredients like chocolate chips+sprinkles because ew, but you might get interesting results with sweeter teas like caramels? idk try it and let me know what’s up
• great bear hide is optional but makes for a nice picnic blanket if you’re taking your LI on a date in the hinterlands*
• *if your LI is cassandra keep an eye out for relatives of the bear you’re picnicking on

1. hardboil your eggs. i put mine in a pot and added cool water. you don’t need to fill your pot but do make sure the eggs are covered! turn on your burner to high and stir your eggies til the water boils, then turn off the heat and cover for 10-ish minutes
2. when your eggs are done cooking, run cold water over them because you don’t want to burn yourself on hot hot eggs
3. CRACK YOUR EGGS. this is the fun part. you can tap all over the shell with a knife or spoon to create that pretty spiderweb-marble pattern. this is how all those delicious ingredients will seep into your eggs and flavor them.
4. put your eggs back in the pot and cover with water
5. add the rest of your ingredients to the pot and stir!
6. add a masterwork yumminess rune if you have that slot available
7. simmer for an hour on low heat. after they’ve simmered, turn off the burner and let them continue to steep. the longer they steep, the tastier they are. i let mine sit on the stove for about 3 hours and then stuck them in a tupperware to continue to steep overnight. 
8. these will keep in the fridge for about a week! if you feel that your eggs have steeped enough but aren’t ready to eat them you can dump the liquid and keep them refrigerated. 
9. enjoy with some nice homemade pickles + tea for a yummy breakfast. i had mine with fenris since i thought green+cardamom would go nicely with it and i was not disappointed.