4 T soy sauce
1 Whole star anise (8 sections)
2′ piece of cinnamon
2 T black tea (or 2-4 tea bags)
In 2 qt saucepan, cover eggs with water, bring to a boil, then simmer for 20 mins.
Leave eggs in the water until they are cool enough to handle.
Pour off the water and tap the eggs gently all over with the back of a spoon until the shells are covered with a network of fine cracks.
Return the eggs to the saucepan, pour in 4 C of water and add all the other ingredients. Eggs must be covered totally with the liquid.
Bring to a boil, then simmer for 2-3 hours. If the liquid is cooking away, add enough water to cover the eggs.
Turn off the heat and leave the eggs in the liquid at room temperature for at least 8 hours.
Just before serving, remove the shells carefully.
The whites should be marbled with fine dark lines.
Tea eggs are usually served cold, as an hors d’oeuvre or part of a cold plate combined with various meats and salads.