Marbled eggs

Ingredients for 6 servings:

• 6 eggs
• 1 tbsp salt
• 1 tsp anise, ground
• 4 tbsp soy sauce, dark
• 1 tea bag, black
• 3 juniper berries
• 1 tsp peppercorns, black

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 9 hours 25 minutes

eggs cooked in a spicy broth

Boil the eggs for 10 minutes, remove from the water (save the cooking water) and refresh with cold water. Carefully crack the eggshells all over with a teaspoon to create a network of fine cracks. Return the eggs to the cooking water. Add the salt, anise, soy sauce, juniper berries, peppercorns and the contents of the tea bag to the water. The eggs must be completely covered with water, so add a little more if necessary. Bring the water to a boil, then cover the eggs and simmer gently in this broth for about 1 hour. Check occasionally to see if the eggs are still covered. After cooking, leave the eggs in the cooking water at room temperature for at least 8 hours. Before serving, carefully peel them, cut them in half and arrange cut-side down. They go well with vegetable dishes or spicy sauces.