Tea Leaf Eggs

These delicately flavored eggs have an intricate marbled appearance.

• Ready In: 2 hrs 5 mins
• Serves: 10

Ingredients

• 10  eggs
• 3  tablespoons soy sauce
• 5  teaspoons anise seed or 2  star anise
• 2  inches cinnamon sticks
• 2  tablespoons  black  tea leaves
• 1  teaspoon sugar
• 1  teaspoon salt
• 2  cups  cold water

Directions

1. In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
2. Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
3. Rinse quickly in cold water till eggs are cool enough to handle; drain.
4. Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
5. Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water.
6. Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
7. Drain eggs, and chill.
8. To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.