These lightly perfumed hard boiled eggs have no season, they are great any time of the year. It's not just for Easter. I like the irony of serving a group of them for brunch in a large marble Mortar for a stone on stone effect.
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
1/4 teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest
In a large saucepan, gently add uncooked eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool completely. Tap eggs with the back of a spoon to crack shells only, DO NOT REMOVE SHELLS.
Combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.
Eggs can remain in soy/spice broth up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.