Porcelain Tea Eggs

    12 eggs
    3 tbs. black tea leaves
    3 tbs. dark soy sauce
    2 tbs. salt
    3 whole star anise

1.  Place eggs in pan and cover with cold water.  Bring water
to boil and simmer eggs 15 min. drain eggs and put in bowl of
cold water to cool.

2.  Drain cooled eggs.  Roll egg on counter to crack shell.
Do not peel.  Repeat.

3.  Place tea leaves, soy sauce, salt and anise in same pan.
Stir to dissolve salt.  Return eggs to pan and add just enough
water to cover eggs.  Bring water to boil, reduce heat and
simmer 1 hr.  Eggs may refrig. in shell in cooking liquid
for several days.  Drain eggs and cool and room temp before
serving.  Peel and quarter.  
               (I think they are nicer whole, myself. -- Jean)