Tea Eggs - cooking recipe

Ingredients

4 eggs
1 Tbsp. sesame salt
2 Tbsp. dark soy sauce
1 whole star anise
3 tsp. smoky tea (Earl Grey or Hukwa)

Preparation

Boil eggs for 20 minutes over low flame.
Cool in water.
When cool, drain eggs and tap the shells all over with the back of a spoon until the shell is completely cracked.
Return eggs to pan, cover with cold water, salt, soy, anise and tea.
Bring to boil, reduce heat and simmer very slowly for 2 to 3 hours.
Turn off flame and leave eggs in liquid for 8 hours.
Tea eggs are then drained and left in their shells until ready to use.
Keep well wrapped in the refrigerator (up to 1 week).