1 bag of spice (from the Chinese supermarket)
1/2 cup of soy sauce
2 bags of Lipton tea (any black tea bags will do)
2 star anise
2 teaspoons of salt
2 tablespoons of rock cane sugar
1 dozen eggs
* You can use any sort of black tea bags you want, but the better the quality of tea bags you have, the better your tea eggs will taste.
* You can pick up the rock cane sugar from any Asian supermarket. If there isn't one near you, you can also pick it up from Teavana. Just know that you will have to pay a lot more money if you buy it from Teavana.
* The bag of spice can be substitue with 1 small stick cinnamon or cassia bark & 2 strips dried mandarin peel
* Boil eggs for about 12 minutes (the same way you would make hard boil eggs).
* Crack the shells (without removing the shells at all).
* Return your eggs back to the pot, submerge your eggs in water and add the rest of the ingredients to your pot. Bring to boil, and then cook for an hour on low.
* After your hour is up, storage your pot in the fridge overnight (do not toss out the liquid).
* Next day, cook again on low for 30 minutes.
This is what the final product looks like.
I removed the shells on a couple of eggs to take a photo, and as soon as I was getting my camera to take the picture, DD's fingers were going for the eggs.
DD approved! She called them "chocolate eggs." LOL!