http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html

Note: Tea Eggs can be made with any type of Chinese or Indian black tea leaves.

Ingredients

• 12 eggs
• 1 1/2 tbs salt
• 1/4 c dark soy sauce
• 1/2 c black tea leaves
• 3 star anise
• 1 cinnamon stick or 1 tbs ground cinnamon
• 1/4 tsp 5-spice powder
• 5 c water

Method

Cover the eggs with water and bring to a boil. Cover, lower the heat and cook for 10 minutes. In the meantime, prepare a separate pot with the seasonings, soy sauce and fresh water. Bring that to a boil.

Drain the cooked eggs. Carefully tap the shells (with a knife handle or spoon) all over to crack them but do not remove the shells. The seasoning liquid needs to penetrate the shells.

Place the now-cracked eggs in the seasoned tea/water, cover and simmer for at least an hour. Two hours is even better. Let the eggs cool in the bath. Remove and drain. Serve at room temperature or chilled. The eggs will look as though they are made of beautiful marble.

Serve Chinese Tea Eggs as a dim sum/yum cha snack or part of a meal with House Special Fried Rice and Spicy Tofu and Cucumber Salad.