Chinese Tea Eggs
These lovely eggs look like marble because the cracked shell lets the fragrant liquid sink in to the white in a crackled pattern.
MAKES 8
Put the eggs in water in a sauce pan and bring to a boil. Put the lid on and simmer for 12 to 15 minutes.
Drain the hot water from the eggs, then crack the shells of the eggs all over, but don't peel them.
Put them back in the saucepan and add water to cover. Add the soy sauce, star anise, and five-spice powder. Put the tea in a tea ball or infuser and add.
Bring the water to a boil and then turn the heat down and simmer for 20 minutes without a lid. Let the eggs cool in the liquid to room temperature, then refrigerate for 12 hours.
Peel the eggs and serve them whole, cut in half, or cut in quarters.
