Marbled Tea Eggs

This is something that Aishwarya and me tried making for Easter.We wanted some thing new to share with her little friends.I am sure you may be wondering why now  as its way past Easter.This can be had any day by itself or with your favorite Chinese food
Ingredients:
Eggs-8

Green onion-1 Chopped

Ginger -2 tsp minced

Soy sauce-1/4 cup

Dark soy sauce-1/4 cup

Dark brown suagar - 2 tbs

5 spice powder - 1/2 tsp

Star anise - 3

Cinnamon sticks -1

Method:

Boil the eggs with water covering them, over medium heat for 10 mts. Cool the eggs and gently tap each egg all over with a spoon until there are hairline cracks covering the entire shell. Return the eggs to the pan, add all the remaining ingredients and top up with enough water to cover the eggs. Simmer for 15 mts at low heat. For more intense color you can boil up to 1 hr. Let the eggs cool in the liquid in refrigerator, overnight. You can store this up to 1 week this way. When ready to serve, remove from the liquid, peal off the shells and serve.

Source: Martin Yan's Quick and Easy