Chinese Tea Eggs
|Black tea||3 Tablespoon|
|Five spice powder||1 Teaspoon|
|Soy sauce||2 Tablespoon|
Boil eggs, just covered by water for 8-10 minutes.
Cool under cold running water for 5 minutes.
Roll and tap the eggs gently to crack their shells, but do not detach the shells from the eggs.
In a saucepan just large enough to hold the eggs in a single layer, mix tea, salt, five spice powder and soy sauce with enough water to cover the eggs; bring to the boil.
Place eggs in pan and simmer for 30 minutes.
Turn off the heat and leave eggs to cool completely in the mixture.
Peel off the shells to serve.