Chinese Five Spice Eggs

Chinese Five-Spice Eggs

Ingredients:

12 eggs at room temperature
5 bags black tea (e.g., Orange Pekoe or China Black)
1 cup soy sauce
2 Tbsp Chinese five-spice powder

Place the eggs in a pot with enough cold water to cover by about 2 inches and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.

Remove the eggs one at a time with a slotted spoon; crack the shells all around the eggs by striking the eggs gently with the back of a spoon or fork.  Return the eggs to the pot.

Add the remaining ingredients and simmer covered for 2 hours, adding more water if needed. Drain and serve either warm or cold.  Makes 6 to 12 servings.