• 6 eggs
• pinch of salt
• 2 black tea bags (or 1 tbsp black tea leaves)
• ¼ cup soy sauce
• whole cloves, cinnamon & orange peel or ¼ cup mulling spices (allspice berries removed)
• 4 star anise
• 1 tsp fennel seeds
• 1 small stick cinnamon (optional)

1. Place eggs in a saucepan of cold water. Add a pinch of salt. Water level should be at least 1½" higher than eggs. Bring to a rolling boil, turn off the heat, cover and let sit for 4 minutes
2. Remove the eggs and rinse with cold water. With the back of a spoon, tap each egg to slightly crackle the shells
3. Return eggs to a saucepan of clean cold water
4. Add tea bags, soy sauce, star anise, mulling spices and fennel seeds and stir. Bring to a boil, lower heat, cover and simmer for 1 hour, adding water as necessary
5. Remove eggs from the pot, peel and serve warm or cold

Notes

• Cook longer for a stronger flavor and a deeper color
• Sauce can be frozen and reused