Original version from Barbara Chau, Livermore, CA.      443-4522

 TEA LEAF EGGS

 1 dozen hard boiled eggs 
 3 tsp salt
 1/4 C soy sauce
 1 tbsp, vinegar
 2 star anise
 1 cinnamon stick
 4 tea bags
 4 cups water

 1   Tap eggs all ever with the back of a spoon, gently,being careful
     so.that the shells stay on.

 2   In a dutch oven, bring the water and all the ingridients (except
     the eggs) to a boil.   Drop in eggs, simmer for two hours.  Let
     eggs stand in the liquid over night at room temperature, Serve cold.