Marbled Tea Eggs Spiced With Star Anise
|Black tea bags/3 teaspoons loose black tea||3|
|Soy sauce||2 Tablespoon|
Place eggs in a pan and cover with cold-water.
Bring water to simmering and cook for 20 minutes.
Drain; rinse eggs with cold water until cool enough to handle.
Gently crack shells of eggs with back of a spoon until there is a fine network of cracks, but do not remove shells.
Return eggs to pan.
Add 4 cups water, the tea, soy, salt, and star anise.
Heat to simmering and cook, on low heat, for 1 hour.
Cool and chill eggs in the liquid for at least 8 hours or up to 2 days.
Shell eggs before serving