For my ongoing celebration of the Chinese New Year (it lasts 15 days!) I made these
tea eggs, which are supposed to be a lucky New Year food. Basically, they are hardboiled eggs steeped in a murky brew of black tea, spices, and soy sauce.
I steeped mine for six hours. Next time I'll do it for longer -- they aren't quite as dark as I hoped they would be. But they made the kitchen smell wonderful, and the eggshells came off with this gorgeous pattern inside.
When the eggs are done, they have the same beautifully marbled look, like gemstones.
And they are delicious! They have a rich, spicy, salted-caramel flavor that is addictive. I will definitely make them again, new year or not.
For my ongoing celebration of the Chinese New Year (it lasts 15 days!) I made these tea eggs, which are supposed to be a lucky New Year food. Basically, they are hardboiled eggs steeped in a murky brew of black tea, spices, and soy sauce.
I steeped mine for six hours. Next time I'll do it for longer -- they aren't quite as dark as I hoped they would be. But they made the kitchen smell wonderful, and the eggshells came off with this gorgeous pattern inside.
When the eggs are done, they have the same beautifully marbled look, like gemstones.
And they are delicious! They have a rich, spicy, salted-caramel flavor that is addictive. I will definitely make them again, new year or not.
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