Making tsadan

At moment I'm making tsadan, which is a Chinese dish, not a Japanese one. It's sometimes listed as a special dish for New Year's, but I saw it nearly every day when I was in China -- it's standard street food. I'll see how these taste.

Method:

1. Boil eggs for 3 minutes.
2. Cool
3. Gently but thoroughly crack the shells with a spoon.
4. Simmer the eggs another hour with (in this little pot) 1 T Chinese Five Spice, 1 T salt, and 1 (black) tea bag.