Chinese Tea Eggs

This is one of my favourite streetside snacks in Taiwan. It is extremely easy to make and tastes great on its own as a snack or in a lunch box. Could also be sliced and presented with cold meats as a starter. I usually make it without measuring anything, so these measures are estimates.

• Ready In: 1 hr 1 min
• Serves: 4-8

Ingredients

• 8  eggs
•  water
• 3  tablespoons salt (can be quite liberal with salt)
• 2  tablespoons Chinese five spice powder
• 1  star anise
• 1  tea bag (any kind of plain black tea)

Directions

1. Bring the eggs to the boil and simmer for 3-5 minutes.
2. Drain and cool. When cool enough to handle, gently crack the egg's shell all over without removing the shell.
3. Place back in the pan, cover the eggs with water, add the remaining ingredients and bring back to boil, turn down and simmer on low heat for an hour or more, this helps the flavours infuse the egg.
4. Drain once more. Eggs can be eaten hot or cold and should have an attractive marble effect.