Tea Eggs

Directions

1. 1
   Boil eggs for 20 minutes over low flame.
2. 2
   Cool in water.
3. 3
   When cool, drain eggs and tap the shells all over with the back of a spoon until the shell is completely cracked.
4. 4
   Return eggs to pan, cover with cold water, salt, soy, anise and tea.
5. 5
   Bring to boil, reduce heat and simmer very slowly for 2 to 3 hours.
6. 6
   Turn off flame and leave eggs in liquid for 8 hours.
7. 7
   Tea eggs are then drained and left in their shells until ready to use.
8. 8
   Keep well wrapped in the refrigerator (up to 1 week).