Chayedan- Chinese Tea Eggs

• 6 large eggs
• 2 black tea bags
• 12 cup soy sauce
• 2 teaspoons salt
• 2 teaspoons sugar
• 4 pieces star anise
• 1 cinnamon stick
• 1 teaspoon cracked black peppercorns (optional)
• dried mandarin orange peel, in strips (optional)

1. Put eggs in a medium-sized pot with enough water to cover the eggs.
2. Bring water to boil, then lower heat to simmer for 3 minutes.
3. Remove eggs from heat and allow them to cool a bit before handling(running them under cold water does the trick quickly.
4. ).
5. Take the back of a knife and crack eggs evenly all around.
6. Return eggs to the pot and add the rest of the ingredients.
7. Bring liquid to boil again, then simmer for 1 to 3 hours, longer for a more intense flavor and color, adding water if level gets too low.
8. Remove from heat, and serve as a snack or addition to rice or noodles.

eggs, black tea bags, soy sauce, salt, sugar, anise, cinnamon, cracked black, orange peel

Taken from www.food.com/recipe/ch-y-d-n-chinese-tea-eggs-338479 (may not work)