Chinese Tea Eggs

Directions

In a large saucepan, add eggs and 1 teaspoon salt, cover with cold water.

Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Drain, and let cool.

Tap eggs with the back of a spoon to crack shells (do not remove shells).

In a large saucepan, stir in 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine peel.

Bring to a boil, then reduce heat, cover, and simmer for 3 hours.

Remove from heat, add eggs, and allow to steep overnight.

Serve or keep the eggs refrigerate.