6 chicken eggs
3 black/English tea bags
2 tablespoons dark soy sauce
3 pieces star anise
Boil eggs for about 10 minutes then take them out of the water and gently crack the shells all over, don’t remove shell from eggs.
Replace water and return eggs with all other ingredients to the saucepan. Simmer gently for one hour. Allow to cool, peel and eat! The ggs should have a lovely brown marbling and a delicate flavour from the tea, soy and star anise.