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Chinese Tea Eggs

6 hard-boiled eggs
3 cups water
2 large tea bags
1 1/2 tablespoons soy sauce

Gently roll the hard-boiled eggs on a counter so that the shell cracks into a crackled pattern. Place the water, the tea bags and the soy sauce in a saucepan and bring to boil. Add the crackled hard-boiled eggs, reduce heat and simmer for about 1 hour.

Remove from the heat and leave eggs in the seasoned water until ready to peel and eat.

For Sweet Tea Eggs, substitute 3 tablespoons of sugar for the soy sauce, and follow the directions above.

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