I just saw the post of Karen tea eggs recipe. It looks like a similar recipe my mother in law uses.

Her family is from Shanghai and she adapted this to be cooked during the day in a crock pot so you will come home to a wonderful aroma and once the eggs are cooled, it lasts for about 10 days in the fridge.

After the initial cooking and cooling of the eggs, add the star anise, soy sauce , etc. with HOT BOILING WATER just covered the eggs. Add a dash of sesame oil and turn your crock pot on high. To save cleaning up, my mother in law uses 2 Tetley Orange Pekoe Tea bags.