Title: Tea eggs - cha yip dahn
 Categories: Chinese, Eggs
      Yield: 12 Servings
 
      6 ea Eggs
      4 c  Water
      3 tb Tea leaves
      1 tb Salt
      1 tb Five spice powder
 
  Put eggs in a saucepan, cover with cold water and bring slowly to the
  boil, stirring gently (this helps to centre the yolks).  Simmer
  gently for 7 minutes.  Cool eggs thoroughly under cold running water
  for 5 minutes. Lightly crack each egg shell by rolling on a hard
  surface. Shell should be cracked all over, but do not remove.
  
  Bring 4 cups water to the boil, add tea leaves, salt and five spice
  powder. Add cracked eggs.  Simmer, covered, for approximately 30
  minutes or until shells turn brown.  Let eggs stand in covered pan
  for 30 minutes longer (overnight if possible).
  
  Drain, cool and shell.  The whites of eggs will have a marbled
  pattern on them.  Cut into quarters and serve with a dipping sauce.
  
  From: =The Complete Asian Cookbook= by Charmaine Solomon.
        ISBN 0-07-059636-0
  
  MM & typos by Kurt Faria