My mom sent me this recipe ages ago but i have yet to try it. I am now sharing this in hope that someone else will be able to savour the wonderful taste of tea eggs.
It is a seasoned hard-cooked egg dish that is popular in the chinese culture. The eggs are simmered in a aromatic tea-based liquid which later leaves an attractive marble-ized pattern when they are peeled. I present you with the recipe e-mailed by Puffyrazzi's Mama :
10 Egggs
4 Tbsps chinese tea leaves
3 Tbsps thick soya sauce
1 Tbsps salt with 1/2 tsp sugar
15gm tong kwai
10 gm tong sam
10 gm pak kee
10 gm yok chok
5 gm kee chee
Boil eggs with water till cooked,drain the water,gently tap the eggs with the back of a spoon to crack the whole shells. Return eggs(with the shells on) to sauce pan and add water to cover eggs completely. Stir in all the ingredients and bring to the boil. Either reduce heat to a very low and simmer for 3 hours or place them in the crockpot for 3 hours. After that can drain and let cool.
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