Ever since I discovered tea eggs, I've thought they were very pretty. These tea eggs are a bit like "all-natural Easter eggs" in their coloration, but nothing can match their marbled hue. As for the taste, well, if you like hardboiled eggs, you're bound to like these. They're not far off from the original; the only difference is they have a subtle tea flavor in addition to the typical egg flavor. I think the melange of flavors (haha, I just needed to use a French word) works very nicely with the palate, but some may be disappointed in its strength. In that case, one would just marinate the eggs longer in the tea solution.

Recipe, s'il vous plait?

8 eggs*
3 black tea bags or 3 t black tea
2 T soy sauce
1 T salt
1 whole star anise

Simmer the eggs in a pan for 20 minutes (exactly how you would cook hardboiled eggs).
Drain and let the eggs cool.
Crack the shells of the eggs with a fork, but do not remove them.
Put the eggs back in the pan with 4C water and the tea, soy sauce, salt, and star anise.
Simmer on low heat for 1 hour.
Cool and chill the eggs in the tea liquid for at least 8 hours.
Shell eggs when serving.

*I used 6 eggs in my recipe, because - well, who's going to eat 8 eggs? 0_o You can increase/decrease the egg number to suit your fancy, but if it gets to double the amount the recipe called for (8), double the other recipe ingredients. Likewise, if it's half the number the recipe called for, half the other recipe ingredients.