Marbled tea eggs (Cha ye dan)

1. Put the eggs in a pan, cover with cold water, bring to the boil and cook for 8 minutes; then put them in cold water until they are cool enough to handle.

2. Tap the shells evenly all over with the back of a spoon so that fine cracks cover them, but the shell doesn't come off.

3. Bring the marinade ingredients – water, black tea, soy sauce, star anise, cinnamon, Sichuan pepper, sugar and salt – to the boil in a pan.

4. Add the cracked eggs and simmer covered over low heat for 30 minutes.

5. Turn off the heat and let the eggs cool in the liquid, then marinate them in the fridge for at least 12 hours (or up to 2 days).

6. Peel before serving and serve whole or halved, lukewarm or cold.

Tip: In China, tea eggs bubble away all day in railway stations and corner shops. The longer they sit in the liquid, the darker and more patterned they become; you can reuse the leftover marinade once more.