3-5 eggs
2 c. water
2 tsp. black tea leaves
2 tbsp. soy sauce
1 tbsp. salt
1 whole star anise or 1/4 tsp. anise seed
1/2 stick cinnamon
3 whole cloves
1/2 tsp. red chili powder

Boil eggs in water until they are hard cooked, or for 20 minutes. Set aside to cool. Use a teaspoon to gently tap each egg, creating tiny little cracks.

Put eggs into saucepan with rest of ingredients, add water to cover and simmer on low heat for 2 hours. Add boiling water from time to time to keep eggs covered at all times.

Turn off the heat and cool the eggs in the liquid for 8 hours. They will turn brown in color.

To serve, remove the eggs, peel and cut in halves or quarters and use as an appetizer. These are unusual in appearance and add interest to the buffet table when served with other foods.