Place eggs into a pot of cold water and bring up to a boil over high heat.

Reduce to a gentle simmer and let the eggs cook for about 5-6 minutes, for soft-boiled.

Add an additional 2-3 minutes if you prefer a medium-set, or another 5 minutes for hard-boiled egg.

Remove the eggs from heat and immediately transfer to a basin of ice cold water or run under cold water to halt the cooking process.

Use the back of a metal spoon to gently tap the entire surface of the egg, cracking the shells. (This creates the marbling pattern for the marinade to seep in). Set aside.

In a separate sauce pan, combine 1 ½ C water, black tea bags, soy sauce, sugar, fennel seeds, bay leaf, cinnamon stick, and star anise.

Bring the liquid to a boil, and reduce to a simmer for 1-2 minutes over medium heat.

Remove from heat and let cool.

Transfer the marinade into a vessel that is large enough to hold the eggs.

Add the cracked soft-boiled eggs to the liquid, ensuring the eggs are entirely submerged and place into the fridge to marinade overnight.

Peel the eggs and serve warm or cold as a snack.