CHINESE TEA EGGS ENJOY DAN:

                          CHINESE TEA EGGS by CHEF DAN:

Serves 8

INGREDIENTS:

1 dozen farm fresh eggs (THE SHIRE HOBBY FARM IN CLINTON WASH.)

2 slices of ginger

3-star anise

2 cinnamon sticks

1-1/2- teaspoons five spice seasoning

2-fresh rosemary springs

2 bags black tea in bags

1-teaspoon Sichuan pepper seeds

1/2-teaspon fennel seeds

1/4-cup light soy sauce

1-teaspoon honey

2-tablespoon dry sherry

PREPARING THE SAUCE:

1.   Add ginger to pot and the next 10 ingredients.

2.   Bring mixture to a boil and turn heat to simmer.

3.   Cover let simmer for 10 minutes.

4.   Turn off heat open lid and set aside.

EGGS:

1.   In a sauce add the egg, with enough water to cover the eggs.

2.   Bring to a boil, then remove from heat and let sit for 10-12 minutes.

3.   Place eggs in an ice bath until they are completely cool.

4.   Once the eggs are cool, lightly crack egg shells.

5.   Place cracked egg in the pot of sauce so the favor of the sauce will seep into the eggs.

6.   Soak the cracked egg in the sauce for 24 hours in the refrigerator.

7.   The longer you soak you will get a stronger flavor.

ENJOY DAN:                                                               FOR THE LOVE OF FEED!!