Chinese Vendor Tea Eggs
(often sold by Chinese street vendors)

6 eggs
2 tablespoon black tea leaves
2 teaspoon Chinese 5 spice powder
1 tablespoon coarse salt

Cover the eggs with cold water and bring to a boil. Simmer for 12 minutes. Remove from heat and set the water aside.

Place the eggs in cold water until they can be easily handled. With the back of a spoon, lightly tap each shell all over until it is covered with a cobweb of cracks.

In the same pot, bring the water which was set aside (which should be 3 to 4 cups) to a boil. Add the tea leaves, 5-fragrance spice, salt and eggs. Simmer covered for an hour.

Remove the pot from the heat and continue to let the eggs soak covered for 30 minutes.

Remove the eggs from the water and halve them lengthwise or quarter them.

Their flavor is best enjoyed within 24 hours.

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