---------- Recipe via Meal-Master (tm) v8.02
       Title: TEA EGGS
  Categories: Chinese, Eggs, Appetizers
       Yield: 8 servings
       8    Tea bags OR
       3 tb Loose black tea leaves
       3 c  Water
     1/2 c  Terkyaki Sauce
       8    Eggs, room temperature
   Combine tea bags, water and teriyaki sauce in medium
   saucepan, add eggs. Bring to full boil over high heat.
   Remove from heat; cover tightly and let stand 20
   minutes.  Remove eggs, RESERVING liquid.
    Place eggs under cold running water until cool enough
   to handle. GENTLY tap each eggshell with back of metal
   spoon until eggs are covered with fine crakes.  (Do
   Not Peel Eggs)  Return eggs to reserved liquid. Bring
   to boil; reduce heat, cover and simmer 25 minutes.
   Drain off liquid and refrigerate eggs until chilled.
   About one hour. Peel carefully before serving.
   == Courtesy of Dale & Gail Shipp, Columbia Md. ==