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.