Tea Infused Marbled Eggs

Tea ingredient:  Tea of your choice from Tea Range Brand Teas.

   INGREDIENTS: 12 Jumbo Eggs
2 tea bags of your choice from Tea Range ( I prefer Masala Chai )
8 cups of Water
1 1/2 teaspoons  salt
1 teaspoon of spices or herbs of choice (optional for added for flavor)

INSTRUCTIONS: <!--[if !vml]--><!--[endif]-->Place eggs in a large pan, covered with water. Bring water to a boil. Boil for 10-12 minutes. Gently, lift the eggs out of the pan and place them under cold running water for two minutes. When cold, gently crack the eggshells all over by rolling them on a paper towel. Do not allow the shells to detach from the eggs. Place the eggs back into the pan with the other ingredients. If needed add water to cover them. Once again, bring slowly to a boil, then cover the pan, turn off the flame and allow the eggs to simmer for one hour. Allow the eggs to cool in the liquid.  Drain, wrap in plastic wrap or sealed bag.
Store in refrigerator. Remove the shells prior to serving. 
Eggs will have a marbleized appearance.
Serving suggestion:  Slice in half, remove yolk and use as cups for deviled eggs, or for chicken or tuna salad.
Serves 12.