Take the eggs out of the refrigerator and clean the shells of all eggs.

2/6

Put cold water into the casserole, add the eggs together, and bring to a boil over high heat. Be sure to use cold water so the eggshells won't explode.

3/6

Bring it to a boil over high heat, then continue to cook over low heat for 3 minutes, cover and simmer for another 5 minutes.

4/6

Take the eggs out to cool and gently peel off the shell.

5/6

In the boiling water in the pot, add dark soy sauce, light soy sauce, salt, star anise and Sichuan peppercorns, bring to a boil and then turn off the heat.

6/6

Put the peeled eggs in the soy sauce soup, soak them overnight, and take them out for breakfast in the morning. They are nutritious and delicious.