Star Anise Scented Tea Eggs

These beautiful eggs are are marked in classic Clausen pattern by simmering and then soaking the eggs in a flavorful tea scented broth. They are eaten as a snack warm or room temperature and keep, refrigerated for up to 10 days.

yield: 8 servings | prep time: 10 minutes | cooking time: 40 minutes

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ingredients

• 8 large eggs

• 3-4 whole star anise

• 1 stick cinnamon

• ¼ cup tamari

• 3 slices ginger root

• 4-5 black tea teabags or use fresh leaf tea (about 1 1/2 tablespoons)

• 1-2 tablespoons salt (depending on your preference for salty or less salty)

• Water

directions

1. Puncture the wide end of each egg with a pin to prevent uneven cracking.

2. Add 6 cups of water to a medium saucepan and bring a simmer.

3. Gently lower the eggs into the simmering water and cook for 5 minutes.

4. Place the pan in ice cold water and allow eggs to rest for 5 minutes or until cool enough to handle.

5. Use the back of a spoon to tap and crack the shell of each egg evenly.

6. Place eggs back in the pan with enough water to cover and add the remaining ingredients.

7. Cover and keep at a simmer for 45 minutes.

8. Place eggs in a storage container with enough cooking liquid (tea removed) to cover so they color evenly.

9. Peel and eat eggs within 5 days.