Boil eggs in a deep saucepot. Once the water comes to a boil, reduce the heat and simmer gently for 15 minutes. Drain the eggs and set aside to cool. Then, carefully crack the egg shells.
Put cracked eggs into a deep saucepot and add enough water to cover them all. Add the herbs and seasoning and bring to a boil. Reduce heat and allow the herbal soup to simmer for 2 1/2 hours.
For convenience, the eggs can be cooked in the herbal soup in a slow cooker. Combine eggs, herbs (the herbs can be bought from chinese medicine shops), seasoning and water in a slow cooker. Turn on to auto and cook for three hours to three hours 20 minutes until the flavour of the herbs has seeped into the eggs completely.