Tea Eggs

Place eggs in cold water – straight from the fridge is ok, as long as you bring the water temperature up slowly.

Stir to centre yolks as the water heats up. Boil for a few minutes – you need them to be hard boiled when you crack the shells.

Crack the shells – wrap in a doubled up tea towel and bash with the back of the spoon. The idea is to crack the shells all over, but keep the shell on the egg. The cracks allow flavour and colour to seep in, and makes the pretty patterns on the egg. Don’t panic if bits come off, it adds to the effect.

Put back in cold water with a few tablespoons of black tea, 2 star anise pods, a tablespoon of soy sauce, a cinnamon stick, a teaspoon of cooking salt, and a teaspoon or two of 5 spice.

Simmer for a few hours – making sure there is enough liquid to cover the eggs. If possible, leave in liquid overnight – flavour and colour will intensify the longer it steeps, but some might prefer a milder taste.

Cut into halves or quarters, serve with your favourite Chinese tea, and a game of Mah Jong.

PS. Let me know if you’re interested in finding a set – Mark found a place last week that has sets for less than $50. Possibly without English numbers – but you wanted to learn to read Chinese, didn’t you?