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Spiced Tea Eggs


Spiced Tea Eggs
18 eggs,
¾ cup black tea leaves
4 pieces stick cinnamon
8 star anise
7 Tablespoons dark soy sauce
2 Tablespoons coarse salt
1 Tablespoon granulated sugar

1. Put eggs in pot of cold water, slowly bring the water to the boil, reduce the heat, and simmer for fifteen minutes, then let them cool for an hour. Now drain them, and lightly roll them one by one on a hard surface cracking the shells, not breaking nor peeling them.
2. Now add water to cover the cracked eggs, and add the tea leaves, cinnamon, star anise, soy sauce, salt, and the sugar, and slowly bring this to the boil, then reduce the heat to a simmer, and cover the pot. Simmer for two hours, then discard the water and let the eggs cool, then refrigerate. When cold and ready to serve, peel, and discard the shells. Now cut in four to six pieces per egg, and serve.

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