Preparation time: 5 minutes
Cooking time: 2 hours, 45 minutes
Serves: depends on your eggs
Eggs - however many (best if they can fit in one layer in the pot)
Black tea - 2 tbsp., any kind (this time I used 5 bags of vanilla-flavored black tea from Mighty Leaf)
Cinnamon sticks - 2
Star anise - 4 "stars"
Tamari - 2 tbsp. (I use low-sodium)
Salt - 1 tbsp. (hence the low-sodium tamari)
Sugar - 1 tsp.
Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually 10-12 minutes cooking time).
Drain eggs and allow them to cool enough that you can handle them.
Using the back of a heavy spook, crack the eggs all over, but do not remove the shells (or you can roll them a la Pacino in Angel Heart). Try not to crack through the membrane under the shell.
Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, star anise, tamari, salt, sugar, and enough water to cover the eggs.
Simmer for at least an hour and up to 2-1/2 hours or longer.
Drain and allow to cool to room temperature.