Ingredients

• 10 eggs
• 3 tablespoons soy sauce
• 5 teaspoons anise seed or 2 star anise
• 2 inches cinnamon sticks
• 2 tablespoons black tea leaves
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 cups cold water

Instructions

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.