Tea eggs
I always liked eating tea eggs, because the smell (a mix of tea and herbs) wafting from big vats of steaming tea eggs is almost irresistible. I made some tea eggs recently roughly based upon this recipe. I didn't really follow the recipe exactly. After boiling the eggs and cracking the shell to allow the sauce to seep in, I tossed in guesstimated amounts of dark soy sauce (plus a bit of light soy sauce), black tea leaves (English breakfast?), star anise, cloves, cassia bark, pepper seeds, tangerine peel and a touch of sugar. And I simmered the eggs for a few hours at low heat.
