Tea Eggs

• 12 eggs
• 1/2 cup loose black tea leaves, preferably keemun or lapsang souchong
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• Four 1/2-inch-thick slices fresh ginger
• 2 star anise
• 1 cinnamon stick

1. Put the eggs in a saucepan with water to cover and turn the heat to medium-high.
2. Bring to a boil, then turn off the heat and cover.
3. Let sit for 9 minutes.
4. Drain and rinse under cold water, then lightly tap the eggs on a hard surface to create a web of fine cracks.
5. Do not peel or allow the shell to come off.
6. Meanwhile, put the remaining ingredients in a saucepan (it can be the same one) with about 3 inches of water and bring to a boil over high heat; reduce the heat to low.
7. Gently lower the eggs into the liquid and simmer, uncovered, for an hour, stirring occasionally.
8. Remove from the heat and let sit until the liquid cools.
9. Peel the eggs and serve warm or refrigerate in the liquid and serve chilled They will keep in the refrigerator for several days.

eggs, loose black tea, soy sauce, shaoxing wine, ginger, anise, cinnamon

Taken from www.epicurious.com/recipes/food/views/tea-eggs-385593 (may not work)