Chinese Tea Eggs
makes six eggs
adapted from Steamy Kitchen
3/4 cup soy sauce
2 star anise
2 tea bags of black tea (or 2 tbsps)
1 cinnamon stick
1 teaspoon sugar
Boil the eggs: place them in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes.
Remove the eggs with a slotted spoon and run under cool water. Leave the boiled water in the pot.
Using the back of a teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design.
Add in the remaining ingredients to the same pot with the boiled water, and then return the eggs to it. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes.
Remove from heat and cover with lid and let eggs steep for a few hours to overnight.
Should last about a week in their shells.