Preparation:
place eggs in a saucepan cover with cold water and place over a high flame bring to a boil, reduce heat, and simmer for 12 minutes remove eggs with a slotted spoon run cold water over the eggs to cool barely crack the shell all over repeat with remaining eggs return water to the boil add tea leaves, soy, salt, and anise add eggs, cover, reduce heat, and simmer about 45-60 minutes, until shells are dark remove from heat, allow to stand for 90 minutes drain, rinse, remove shells, rinse, and drain again cover and chill cut into wedges serve chilled |
