Tea Eggs

Tea Eggs (cha ye dan) are a cheap snack food found all over China. The eggs whites are dyed with a beautiful patina and imbued with delicious flavors.

6 eggs
5 tablespoons of soy sauce
2 teaspoons of salt
2 teaspoons of sugar
2 tablespoon loose black tea or 2 tea bags
3 pieces of star anise
1 small stick cinnamon or cassia bark
1 teaspoon cracked peppercorns (optional)

Place unshelled eggs in saucepan with enough cold water to cover. Bring to a boil, then simmer for 2 minutes. Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places or roll them in a towel! Return them to the saucepan. Add the other ingredients and stir. Cover and simmer for 3 hours, adding water as necessary. Drain, serve hot or cold. You can also use Earl Grey tea bags but if you do, omit the other herbs and spices.