Marble eggs

7-8 eggs

1 Art. l. salt

1 Art. l. dark soy sauce

2 Art. l. leaf black tea

2-3 anise stars

2-3 cm. Cinnamon

1 dried tangerine peel

Prepare in advance "soup": 400 ml of water, sauce, salt, tea, dried tangerine peel, anise and cinnamon cook for 3 hours.

In a saucepan with water, add the eggs and salt, bring to a boil and leave on low heat for 20 minutes. Remove the eggs, cool and neat shell remember that there were small cracks. Place the eggs in the hot "soup" and leave for 7-8 hours. For a bright flavor can keep the eggs in the broth about 30 hours. Marble eggs can be stored up to 5 days if they are not cleaned.