To start, boil the eggs hard-boiled for 15 minutes. Cool in cold water. Spread on the surface of the table and gently tapping, crush the shell across the surface of the eggs. Tap - take it easy: the shell must crack, and not fall off at all.

In a small saucepan boil 2 cups of water, put the tea bags, add the soy sauce and spices. I added a pinch of nutmeg, 5 pieces of cloves and a pinch of ginger.

Put chipped eggs and cook over low heat for 40 minutes.

Allow to cool without removing from the broth. If you expect eggs for Breakfast, you can cook them the day before, leaving in broth overnight, then taste and color will become more intense.