Clean the eggs and then place in a deep sauce pot. Add enough cold water to cover. Start with medium fire, bring the content to a boiling and then let it simmer for 4 to 5 minutes (hard boiled based on how soft you want the yolk to be). | for soft boiled eggs, place room temperature eggs gently with a help of strainer in boiling hot water, cook for 6 minutes. Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully.
Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully. Place the eggs in a pot with a lid.
In another the pot, add all seasoning (bay leaves, star anises, cassia bark, fennel seeds, salt and sugar ). Pour in around 800ml water and bring to a boiling, add tea leaves and simmer for 10 minutes.
For hard boiled eggs| pour the liquid to the the pot with cracked eggs. Soak overnight with lid covered. For soft boiled eggs| wait until the liquid becomes room temperature and then pour the liquid to soak the eggs overnight with lid covered.
Re-heat if necessary or serve directly with noodles, porridge or other food.
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Notes
The cooking time doest not include the overnight soaking time. The Nutrition Facts is based on each single egg.Star anise has a stronger flavor than other spices. Don't want the taste of star anise out stand too much, use one piece only.