Put the eggs in cold water (very important). Cook until water is boiling, and then cook for another 5 minutes.
Take the eggs out and cool them down. Crack them open evenly by hand, but still keep the shell on them.
Add water to cover the eggs in the pot (make sure there is not so much water, just to cover the eggs), then add star anise, cinnamon stick, soy sauce and the tea bag.
Simmer for 30 minutes on low-medium heat with lid on.
Ready to eat! Store the rest with the broth in the fridge.
These tea eggs can be enjoyed as part of a main meal or simply as a snack.
