From 2010/03/26 LunchTea eggs. This is been an ongoing quest, the ingredients and cooking method. I tried to buy anise but failed to actually pick up the right spice bottle. I made my most recent with tea, fennel seed, celery seed, dill, garlic, worcester sauce, chili powder and soy sauce. I boil them for about 10 minutes, crack the shell a bit, then let them simmer for an hour or more.
Still haven't gotten them how they traditionally taste, but they have always been good. Sometimes I crack the shells well and I get a nice marble effect. Other times the white seeps out and looks like an egg-growth.
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