1 dozen qualis eggs (I get mine from the grocery stores on Argyle street in Chicago)
1 1/2 cup of soy sauce
2 tea bags (I use Jasmine, but anything black works)
1 cinnamon stick
2 anise seed pods
1 tablespoon of sugar
1 cup of water
1 cup of sea salt or kosher salt
1 bunch of cilantro
Place the qualis eggs in a small pot and cover them with water. Bring them up to a boil, and as soon as the water boils, cover the pot with a lid and let them sit for two minutes. Drain the eggs and cool them.
While the eggs are boiling, bring the soy sauce, tea leaves, cinnamon stick, anise seeds, peel of the orange, cloves, and sugar and water up to a boil in a pot. Let the mixture boil for 5 minutes, covered. Take the mixture off the heat and remove the tea bags.
Use the back of a spoon to crack the shels of the eggs. Really go at it. You cant the entire shell to be as cracked as possible. Place the eggs into a small bowl and cover them completely with teh soy and tea mixture. Let them sit in the refrigerator for at LEAST 24 hours. They will keep for up to 4 days.
To make the salt, pulse the salt, cilantro, and the peel of the limes in a food processor.