Chinese Tea Eggs

Put the eggs in cold water, bring to a boil over high heat and cook about 8 minutes, depending on your pot, until the yolks are fully set.

Lift out the eggs and run them under cold water. Tap the eggs against each other so each shell cracks evenly.

Put the eggs in a pot with the star anise, bay leaves, cassia, fennel, rock sugar, black tea, light soy sauce, dark soy sauce and salt, and add water to cover.

Bring to a boil over high heat, then simmer on medium-low heat for 15 minutes. Lift out the spices and leaves and let the eggs soak a while longer for more flavor.

For faster flavor and a nicer cut face, peel the eggs, score the white 3–11 times without reaching the yolk, put them in a small container with the marinade covering them, and soak in the refrigerator for 2 days or more.