1. In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs. 2. Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes. 3. Rinse quickly in cold water till eggs are cool enough to handle; drain. 4. Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL. 5. 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. 6. Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed. 7. Drain eggs, and chill. 8. To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg. ---------------------------------------------------------------------------
Nutrition
Ingredients
