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Tea Eggs


Tea Eggs
8 to 12 chicken or duck, two dozen quail eggs
2 Tablespoons whole tea leaves
3 star anise
2 Tablespoons dark soy sauce
2 teaspoons salt
1. Cover the eggs with cold water in a sauce pot and simmer them for five minutes, then remove them from the pot, leave the liquid in it, and tap each egg gently all over to crack the shell in many places, then replace put then back in the pot.
2. Now with the eggs in the pot, add all the remaining ingredients and slowly bring them to the boil, then reduce the heat and simmer for fifteen minutes more, then remove them with a slotted spoon to a bowl and let them cool.
3. When ready to use them, peel the eggs and discard their shells. Serve them now, some like to cut them in half; or chill and serve them later.

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