- 1/3 cup dark soy sauce
- 1 tablespoon lapsang souchoug tea leaves
- 1 star anise
- 12 hard cooked eggs-cooled under running water, but still in their shells
- 2 teaspoons sesame oil
In a medium saucepan, combine the soy sauce, tea leaves, and star anise with 1/3 cup water. Bring to a boil. Meanwhile, dry the eggs off and gently roll them, using the palm of your hand, to crack the egg shells lightly until they are covered with fine cracks. Add the eggs, shell and all to the boiling liquid. Reduce the heat and simmer for 30 minutes. Remove from the heat and allow the eggs to cool in their own liquid. After the eggs have chilled, remove the shells and coat in sesame oil.