Ching Ching Chas Marbled Tea Eggs

• 12 large eggs
• 1 Tbs. salt
• 2 tsp. low-sodium soy sauce
• 2 Tbs. black peppercorns
• 6 pieces star anise
• 2 Tbs. black tea leaves, such as Earl Grey or Keemum
• 8 cups water
• 1 tsp. sesame oil
• 2 Tbs. low-sodium soy sauce

1. Place eggs in a saucepan of cold water, and bring to a boil over medium heat for 10 minutes.
2. Remove from heat, drain and soak eggs in cold water to cool.
3. When cool enough to handle, gently tap eggs until each shell is covered with small cracks but is not broken.
4. Put eggs in a saucepan with salt, soy sauce, peppercorns, star anise, tea leaves and 8 cups water.
5. Bring to a boil over medium heat, reduce heat to very low and cook covered for 1 hour.
6. Remove eggs from heat, and let eggs soak in liquid for 2 hours without removing cover.
7. Serve eggs cold or at room temperature, and pass with mixture of sesame oil and soy sauce for seasoning.

eggs, salt, lowsodium, black peppercorns, anise, black tea, water, sesame oil, soy sauce

Taken from www.vegetariantimes.com/recipe/ching-ching-cha-s-marbled-tea-eggs/ (may not work)