Ramen/Tea Eggs (Ajitsuke Tamago)

Prepare your eggs and peel while still warm for best results. If you are making tea egg style, let them cool a bit, then crack. Place the eggs in a container big enough to accommodate the eggs and liquid.

Long marinated:
In a saucepan heat up your ingredients just enough to ensure the salt is dissolved and the tea bag can steep, then turn off the heat, remove the tea bag, and let sit until it is no longer steaming.

Pour the liquid over the eggs, cover, and refrigerate up to 2 days.

Drain and put in a sealed container in the refrigerator up to another 5 days.

Serve as a snack or halved in Ramen.

Fast:
This method won't give you as much flavor in the eggs, but it will provide you with ramen eggs the same day.

In a saucepan heat up your ingredients just enough to ensure the salt is dissolved and the tea bag can steep, then turn off the heat, remove the tea bag, and let sit until it is no longer steaming.

Peel your boiled eggs and place them in a container large enough to accommodate the eggs and liquid.

Pour the liquid over the eggs and cover. Let sit at room temperature for up to 2 hours, after that, refrigerate.

Drain and refrigerate unused eggs for about a week.

Caution: The fumes this mixture creates during heating can cause irritation, sneezing, and coughing, like pepper spray. Do not stand directly over the pot. As soon as it is steaming hot, turn off the heat. Vacate the kitchen if necessary until it dissipates, which it will do as it cools.