Chinese Marble Eggs

Mabel Tanaka

• 2 doz. Eggs, hard boiled 10-15 minutes

Drain. Add cold tap water. Crack shell on counter.

Sauce:

• about 1/4 c. loose tea leaves (more or less)
• 3 whole star anise
• 1 c. Kikkoman shoyu
• water to cover eggs

Boil above for few minutes for flavors to blend. Remove from heat and add cracked eggs. Let sit in sauce for 2 hours (turn over after 1 hour).