Tea Eggs are apparently a popular savory in China. I ran into these things at Boskone, whilst manning the Viable Paradise Sunday Brunch. They look interesting, and they taste pretty darned good. So, the other day, we tried making them.
There are all kinds of recipes around on the web for ‘em. Here’s what we wound up doing, based on what we had in the house:
Soft boil the eggs. (In a saucepan just big enough to hold them, cover the eggs with cold water. Bring to a boil. Allow to boil for three minutes.)
Remove the eggs from the boiling water with a slotted spoon. Put the eggs in a bowl of cold water.
While the eggs are cooling, add remainder of the ingredients to the hot water in the pan. Heat the liquid.
After the eggs are cool, crack the shells all over but do not peel. You want ‘em spider-webbed with cracks.
Replace the now-cracked eggs to the pan. Simmer covered for an hour. Make sure the liquid covers the eggs. Then transfer to a ceramic container in the refrigerator and allow to marinate for two hours. (Some folks apparently marinate ‘em overnight.)
Drain and serve.