Chinese Tea Eggs

Asian Tea Eggs after being peeled.

Yes, I may be a tad late on the scene but YouTube is such a bastion for learning new things (it's absorbed me since the end of last year). Almost anything you want to learn more about, do or just understand better is explained in fascinating detail on YouTube... sometimes by everyday folks and in other cases by some pretty exceptional masters.

So when I saw someone mentioning what a tasty treat Asian Tea Eggs were I looked up videos on YouTube and found this one done in Chinese (with English subtitles). Personally the marbled eggs look incredible and made for a really eye catching brunch spread. The flavor is a little lickerish from the anise, incredibly aromatic over all and salty enough thanks to dark soy sauce. Quail eggs are perfect along with everyday chicken and goose eggs.

Ingredients:
- Hard boiled eggs
- Dark soy sauce
- Anise seed pod
- Sea salt
- Black tea bags



After hard boiling eggs as normal (bring to a boil in cold water, turn off and let sit covered 12 to 14 minutes) add tea bags to boiling water. Steep until almost black in color and then remove. Add salt, soy sauce and anise seed. Using a spoon crack and craze the shell of the eggs. Allow the eggs to sit in the tea brew for a few hours. Peel and add to noodles, salads or eat as is.

Image: MAM for Gave That