Chinese Tea Eggs

• 6 eggs
• 3 1/2 cups cold water, or as needed
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 1/2 cup brewed black tea
• 2 star anise, broken into individual pieces
• 1 cinnamon stick

1. Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs. Cover and bring to a rolling boil. Remove the saucepan from the element and let the eggs stand in the hot water for 15 - 20 minutes, until they are cooked. Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).
2. Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact. (If the shell does come off, don't worry - it just means that egg will have a darker color than the others).
3. Bring the water in the pan back to a boil. Add the salt, soy sauce, brewed black tea, star anise pieces, and the cinnamon stick. Add the eggs. Simmer, stirring occasionally, for 2 hours. Turn off the heat and let the eggs sit in the hot liquid until ready to serve.

eggs, cold water, salt, soy sauce, black tea, anise, cinnamon

Taken from www.epicurious.com/recipes/member/views/chinese-tea-eggs-50117132 (may not work)