Marble Tea Eggs

These are a popular snack in Eastern China. I don't remember where this recipe comes from. Rob loves them...I don't. You need to like spiced oriental foods to appreciate these. They aren't spicy hot, just fragrant. Bantam chicken eggs work best for this, or small-medium eggs from the store.

Marble Tea Eggs
8 eggs
1 green onion, including top, crushed
1 tsp fresh ginger, slivered
1/4 cup regular soy sauce
1/4 cup dark soy sauce (or low sodium soy)
3 Tbsp black tea leaves(use fresh leaves...old ones don't release much flavor)
2 Tbsp dark brown sugar, packed
1/2 tsp Chinese Five-Spice
3 whole star anise, OR 1 tsp anise seed
1 cinnamon stick
Place eggs in a medium saucepan, cover with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Cool the eggs under cold running water and drain. Gently tap each egg all over with a spoon until hairline cracks form over the entire shell. While the eggs are cooking, bring the remaining ingredients to a boil in a medium saucepan. Reduce heat to a gentle boil, cover and cook for 15 minutes. Place the cooked eggs into the soy mixture, adding extra water if necessary to cover the eggs. Simmer, covered, over low heat for 1hour. Remove the pan from the heat. Let eggs cool in the liquid, then refrigerate(still in liquid) overnight, or for up to 2 days. Peel the eggs just before serving and place in a serving bowl.