Chinese theeëieren

Chinese tea eggs. In Dutch.

A recipe that can be found in many other places, but this one works fine. The eggs are beautiful and taste very good.

Do take care not to crack the eggs themselves when you crack the shells. It is probably easier to keep the eggs whole when cooking them a bit longer, but you run the risk of making them too dry that way. I prefer using a bit more five-spice powder than the pinch she says, about a teaspoon. I suppose it should be possible to do more than one batch of eggs with the same tea.