We had a lovely little paperback book, from the seventies, with Chinese country recipes. It was filled with folklore & woodcut images, as well as some pretty amazing recipes. It certainly helped me when ordering dim sum, as I would be able to recognize many of the little dishes that were being served. In it we found a recipe for Tea Eggs that is very odd, but was a favourite for our kids to make and eat. After hard-boiling the eggs, the shell is cracked all over and then let to steep with star anise, cinnamon, ginger, cardamom & black tea. When the eggs are cool, you peel the egg and reveal a wonderful pattern of the shell’s cracks. The seasoning from the spices is complex, but perfect with the egg.
It was always a fun to tuck one of these eggs into a school lunch. Lots of looks of horror from the other kids, quickly followed by a bit of envy.
Anyhow ~ here’s the recipe in a more formal version. Continue reading