Monday, December 27, 2010


6 large eggs,
1 tbsp salt,
 2 tbsp Soy sauce,
 1 star anise(Anasphal),
 2 tbsp Ching's Schezwan Miracle Masala,
1 tea bag, black tea

Fill a large saucepan with water and place the eggs in the water. Bring the water to low boil over medium heat, and boil the eggs for 3 to 5 minutes. Drain the boiled eggs and allow them to cool. Place each boiled egg on the counter and roll it with the palm of your hand so that the shell cracks all over. Don't remove the shell from the egg. Fill the saucepan with fresh water and add the Ching's Secret Soy sauce, Ching's Schezwan Miracle Masala, the star anise, the salt and the tea bag. Bring the mixture to a boil and place the cracked eggs in the boiling water. Reduce the heat to low and let the eggs simmer for about an hour. Remove the saucepan from the heat and let the eggs sit in the seasoned water until you're ready to peel and eat them, either hot or cold

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