Marbled Eggs

I had some leftover sauce from the last time I made Soy Sauce Chicken, it was too little to make another chicken/pork dish and too pathetic to be left in my freezer waiting for another day to come back when I make another soy sauce chicken again.

What I did was used all the remaining sauce and made Soy Sauce Marbled Eggs with it. It actually turned out quite flavorful! The sauce was perfumed with cinnamon sticks, star anises, cloves, chinese shaoxing wine, chicken stock(from cooking with chicken) and of course, soy sauce, both light and dark. The eggs infused with all the flavors were, in my opinion, better than the "traditional" marbled tea eggs. And the reduced sauce for this dish white rice tastes simply delightful!

Soy Sauce Marbled Eggs
Ingredients
-4 Cups of water
-2 cinnamon sticks
-4 cloves
-2 star anise
-1 cup dark soy sauce
-1/2 cup light soy sauce
-1 cup of sugar/brown sugar/rock sugar, amount varies on how sweet you want it to be
-1/3 cu p of shaoxing wine
-Eggs, of course

Method
-Put all the first 8 ingredients in a pot, bring it to a boil and then lower to simmer. At this point, you can add chicken for soy sauce chicken and cook till done (that's entirely a different post altogether since getting the "perfect" chicken is another story..:))
-Taste the sauce to adjust accordingly and then add raw eggs, still in their shells, into the simmering brew.
-Once the eggs are hard-boiled, take them out and gently crack the shells without removing any of it.
-After that, put the eggs back into the sauce and simmer for a little over 5 mins and off the heat. Let the eggs sit in the dark sauce for about 1/2hr at the least.
-Once ready to eat, remove the eggs and heat up the sauce with no eggs in them.
-Remove the shells from the eggs. You should get the marbled effect and are ready to be eaten.
-Serve the sauce aside from the eggs, to be drizzle onto white rice.