Daughter's school celebrates Chinese New Year annually with a school program and a party. So this year, instead of buying machang or hakaw or siomai, I convinced daughter that I'll make tea eggs for her class.
I searched the internet for recipes and asked some friends how to go about it. Then I found out that its easy as saying 1-2-3. Really!
2 dozen eggs (hard boiled)
10 Star anise
10 Clavo de comer
sugar and salt
Boil the tea including all ingredients in a pot that will fit the 2 dozen eggs. Then crack the shell of the eggs without removing the shell. This is because you want your egg to look like marble. Also, the flavor of the tea seeps in better that way. Boil for an hour then let it sit for another 2 hours.
Ready-to-eat tea eggs ... yum!