Step 1

In a large saucepan over medium-high, bring to a boil 3 inches of water. Meanwhile, in a tall quart-size container, combine the warm water, honey and star anise (if using); stir until the honey dissolves. Stir in the soy sauce and sake; set aside.

Step 2

When the water reaches a boil, use a slotted spoon to lower in the eggs. Simmer for 7 minutes. Meanwhile, fill a large bowl with about 4 cups ice and 2 cups water; set near the stove.

Step 3

When the eggs are done, use the slotted spoon to transfer them to the ice bath. Cool for 3 minutes, then remove. Gently tap each egg on the counter, turning to crack all around, then peel, including the thin membrane beneath the shell.

Step 4

Add the eggs to the soy mixture. Fold a paper towel so it fits in the container, dampen it with the marinade and place it on top of the eggs to keep them fully submerged. Cover and refrigerate at least 4 hours or up to 7 days. To serve, remove the eggs from the marinade; let stand at room temperature for 20 to 30 minutes, then halve lengthwise.