Chinese Tea Eggs
- 6 hard-boiled eggs
- 3 cups water
- 2 large tea bags
- 1 1/2 tablespoons soy sauce
- Gently roll the hard-boiled eggs
on a counter so that the shell cracks into a crackled pattern. Place
the water, the tea bags and the soy sauce in a saucepan and bring
to boil. Add the crackled hard-boiled eggs, reduce heat and simmer
for about 1 hour.
- Remove from the heat and leave eggs in
the seasoned water until ready to peel and eat.
Tea Eggs: Substitute 3 tablespoons of sugar for the soy sauce, and
follow the directions above.