Mrs. Sze's Tea Eggs

• 8 -20 eggs
• 12 cup soy sauce
• 4 tablespoons salt
• 4 star anise, broken up
• 1 teaspoon five-spice powder
• 2 tablespoons dark loose tea leaves (preferably Lapsang Souchong)
• 6 -10 peppercorns
• 1 inch orange peel or 1 inch tangerine peel

1. Hard boil the eggs by covering with water and bringing to a boil.
2. Cover, turn off the heat, and let sit for 15 minutes.
3. Cool completely in cold water.
4. This loosens the shell.
5. Using the back of a spoon, gently crack the egg shells.
6. Do not peel!
7. Put the eggs in water just to cover and add the broth ingredients.
8. Bring to a boil, cover and simmer for 1 hours.
9. Remove from the heat and place eggs and tea broth in a covered container.
10. Refrigerate for several hours or overnight.
11. Eggs are best stored in the fridge, with shells on.
12. To eat, shell the egg and serve as a snack, or salad or soup ingredient.

eggs, soy sauce, salt, anise, fivespice powder, peppercorns, peel

Taken from www.food.com/recipe/mrs-szes-tea-eggs-292896 (may not work)