Chinese Tea Eggs


Eggs were served on the new year as a symbol of fertility
6 eggs hard boiled
3 to 4 tsp black tea
2 star anise pods
1 whole clove
water to cover


Do not peel eggs. Tap with the back of a spoon to form a nice pattern of cracks all over the egg. Place in a non reactive pan with the spices, tea and enough water to cover. Bring to a boil. Reduce heat to a bear simmer, cover and allow to cook for several hours. Add water if necessary to keep eggs covered. Remove from tea mixture, peel and serve.