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)
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf