Title: Chinese Tea Eggs
Categories: Appetizer Eggs
Yield: 12 Servings

12		Hard-cooked eggs in shells
		Still warm
1	qt	Cold water
1	tb	Salt
4	tb	Light soy sauce
1		Whole star anise (optional)
6	ts	Chinese black tea

Finely crack shells of eggs all over with the back of a spoon. Avoid making big or wide cracks. Carefully place eggs in a saucepan and add all remaining ingredients. Bring to boil, lower heat, cover and simmer for 1-1/2 to 2 hours. If liquid cooks down too much, add boiling water to keep eggs covered. Remove from heat and let stand in the liquid for 8 hours or overnight. Just before serving, carefully remove shells. Serve whole, quartered or halved.

Bon Appetit Magazine, April 1977

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