Tea Eggs

Tea eggs, also called marbled eggs, are distinctive looking and easy to make.  Eggs symbolize fertility which is always a celebration in China.

Total Time: 2 hours, 30 minutes

Ingredients:

• 6 eggs
• 4 cups of cold water (or if this is not enough to submerge the eggs)
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 1/2 cup brewed black tea
• 2 star anise, broken into individual pieces

Preparation:

1. Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs.
2. Cover and bring to a boil.
3. Remove the saucepan from the element and let the eggs stand in the hot water for 15 – 20 minutes, until they are cooked.
4. Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).
5. Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact.
6. Bring the water in the pan back to a boil.
7. Add the salt, soy sauce, brewed black tea, star anise pieces and eggs.
8. Cover and simmer for 2 hours.
9. Turn off the heat and let the eggs sit in the hot liquid until ready to serve.