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Chinese Tea Eggs

6 hard-boiled eggs
2 teaspoons salt
1-1/2 tablespoons soy sauce
¼ teaspoon whole anise seed
2 black tea bags, such as Lipton

• Day before: Tap hard-boiled eggs with back of spoon to crack, but not remove shells.
• In medium saucepan, combine 2 cups cold water, the salt, soy sauce, anise seeds and tea bags. Add eggs. Bring to boil. Reduce heat and simmer covered, for 2 hours. Add water to cover if necessary.
• Remove from heat, set aside tea eggs to cool to room temperature. Then refrigerate the tea eggs in their cooking liquid overnight.
• To serve, drain eggs. Carefully remove shells. Slice eggs in half,
  lengthwise or in quarters. Serve as an appetizer.
  

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