Tea Eggs for the Holidays

Pin it button big

Eggs appear everywhere this week, from the seder plate to Easter baskets. There's colored plastic eggs in green plastic grass, chocolate eggs with cream filling, and eggs you can eat for lunch. And that's not even mentioning the dyed eggs.

We're not dying eggs this year, but we are going to do something decorative in a different way. We're making marbled Chinese tea eggs for Sunday brunch.

To make tea eggs you boil eggs then gently crack the shell all over into a spidered pattern. Then the eggs are simmered and steeped in a mixture of black tea and spices until it soaks through the cracks and stains a beautiful pattern on the eggs.

You would think this long simmer and soak would make for tough, rubbery eggs. But they actually turn out soft and sometimes even custardy with the taste of the spices. They are a favorite street snack in China - available in every corner store.

The picture and the recipe are from AllRecipes - it's a good basic recipe, although others often put in different spices. It's fun to experiment.

Try also this recipe for Tea Eggs from umami - she has good step-by-step photos. There's also sweet versions that call for sugar in the tea.

You Might Also Like

Promoted Stories

Categories

Breakfast, Easter

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.