Tea eggs are beautiful with their dark lines creating a web-like pattern on the white shells. In “A Chinese Kitchen,” part of the “Hawai‘i Cooks” series, author Lynette Lo Tom suggests keeping the eggs refrigerated as a snack.

• 6 eggs
• Water to cover eggs, plus another 2 cups, divided
• 2 teaspoons salt
• 3 black tea bags or 1 tablespoon loose black tea
• 1/4 cup shoyu
• 4 star anise

In small pot, place 6 eggs and water to cover. Bring to a boil, then reduce heat to simmer 10 minutes. Place pot in sink and run cold water over eggs for at least 5 minutes. Drain.

Gently crack each egg with the back of a spoon, being careful not to remove shell. Place eggs back in pot with tea leaves, shoyu, star anise and 2 cups water. Bring to a boil, then reduce heat and simmer 40 minutes.

Cool eggs in sauce for 1 hour. Shell eggs immediately or upon serving. Makes 6 eggs.

Nutritional information unavailable.

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