Chinese Tea Eggs

Boil eggs in a saucepan of water for 8 minutes, then cool in cold water.

Gently tap boiled eggs all over with the back of a spoon so the shell is crazed but still on.

Return cracked eggs to the pan with black tea, soy sauce, water, star anise, cinnamon stick, sugar and sichuan peppercorns. Simmer gently for 30 minutes.

Turn off the heat and steep for at least 1 hour, or overnight in the fridge for stronger marbling. Peel and eat warm or cold.