Aren’t these the coolest? Impress all of your friends with the easiest egg decorating technique in the universe. But you’ll have to get started soon (you’ll want to get this going by 4 p.m. Sunday at the latest if you want them to be ready to eat by the time the show starts).
A popular dish for the Lunar New Year, Chinese boiled tea eggs come out looking and tasting great with no paint brushes or wire-egg-dipping-devices like you see around Easter.
What you’ll need:
Eggs (As many as you’d like to make!)
1 cup soy sauce
3 black tea bags
2 pods of star anise (optional)
Lemon zest (optional)
Place raw eggs in a medium sized pot, and fill until they are submerged under one inch of room temperature water. Bring water to a boil, and turn down to a simmer. Simmer for three minutes.
With a slotted spoon, remove eggs from the hot water (leaving the water in the pot), and rinse under cold water until cool enough to handle. Then, hold each egg in one hand and a spoon in the other, and gently swat the shell with the back of the spoon until it is cracked all around. You’ll figure out pretty quickly how hard to hit the eggs to crack them without breaking them open. This will create the marbling effect.
When all of the eggs are cracked, return them to the pot with the hot water. Add all of the rest of the ingredients (soy sauce, tea bags, etc). Bring the pot to a simmer, cover, and let simmer for 40 minutes.
After 40 minutes, remove the pot from the heat, and let stand, covered, for at least four hours. Some recipes even recommend letting the eggs steep overnight. The longer you let the eggs steep, the deeper the marbling and flavors will be in your finished product.
Bonus points: you can walk around the party declaring that you are the “MOTHER OF DRAGONS!”
Image: Jessica Learish