Ingredients:
10 eggs
3 tablespoons soy sauce
5 teaspoons anise seed or 2 star anise
2 inches cinnamon sticks
2 tablespoons black tea leaves
1 teaspoon sugar
1 teaspoon salt
2 cups cold water
Directions:
In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
Rinse quickly in cold water till eggs are cool enough to handle; drain.
Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water.
Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
Drain eggs, and chill.
To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.
Servings: 10
Time preparation: 5 min.
Time total: 125 min.