Tea Eggs

• 6 whole Eggs
• 3 Tablespoons Soy Sauce
• 1 bag Black Tea
• 1 teaspoon Salt
• 4 pieces Star Anise
• 1/2 sticks Cinnamon
• 1 teaspoon Cracked Peppercorns (optional)
• 2 strips Orange Peel (optional)

1. Put the eggs in a saucepan and cover them with water about 1 deep.
2. Bring to a gentle boil, simmer two minutes.
3. Take out the eggs and cool.
4. Then with the back of a spoon, carefully make dents all over the eggs without removing any of the egg shell.
5. The goal is to let liquid in, not to destroy the eggshell.
6. Now put the eggs back in the pot again, adding the remaining ingredients.
7. Cover and bring to a gentle simmer again for 2 hours.
8. You can leave them to steep overnight for a more pronounced marbling effect.
9. Drain the eggs.
10. Serve hot or cold, and with the shell or without.

eggs, soy sauce, black tea, salt, anise, cinnamon, orange

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tea-eggs/ (may not work)