Chinese Tea Leaf Eggs

Description
"One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom." Original recipe yield: 8 eggs.

Ingredients

 * 8 eggs
 * 1 teaspoon salt
 * 3 cups water
 * 1 tablespoon soy sauce
 * 1 tablespoon black soy sauce
 * 1/4 teaspoon salt
 * 2 tablespoons black tea leaves
 * 2 pods star anise
 * 1 (2 inch) piece cinnamon stick
 * 1 tablespoon tangerine zest

Directions
1. Combine eggs and salt together in a small pan and fill with cold water. Once the water begins to boil, lower heat , and allow to cool for 20 minutes. Once the eggs have cooled down crack the shells.

Mix 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest in a large pot. After the water is boil, remove it from the heat and add the cracked eggs. Let the eggs sit for eight hours.