Ingredients:

• 12 eggs
• 1 ½ tsp. salt
• 1 ½ Tbsp. tea leaves (black)
• 8 c. water
• spices

Directions:

Hard boil the eggs, then run under cold water (10-12 minutes).

Crack egg shells but do not remove from shells.

In a large pan, simmer the tea leaves, water, salt and spices. Place eggs in a single layer and make certain that water covers them*. Simmer for 1 hour.

Remove from heat and allow to cool in the liquid. Once cool, wrap eggs with the shells in sealed plastic bag. Remove shell just prior to serving.

If your eggs do not sink, use a bowl or plate to submerge your eggs.

This recipe was not well received during feast but would make a great addition to a sideboard on the field or a lady's tea.