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Chinese Smoky Tea Eggs

Submitted by: Elaine L Grosso

An easy but exotic appetizer delicacy, wonderful served with any green or oolong tea.

Prep Time: total cooking time, 2-3 hours; immersion/soaking time, 8 hours or overnight.
Serving Size: 6-12

Ingredients

1 dozen small or medium white eggs
4 teaspoons salt
4 tablespoons dark soy sauce
4 rounded tablespoons Lapsong Souchong tea.
garnish (optional): 1/4 c. mayonnaise, 1/4 teaspoon wasabi powder.

Directions
Cover the eggs with cold water and bring them to a simmer. Simmer gently for 20 minutes. Remove the pan from the heat. Leave eggs in the water until they are cool enough to handle. Crack the shell of each egg all over as though you were preparing to peel it, but do NOT peel it.

Return eggs to pan and cover again with cold water. Add all the remaining ingredients to the pan and simmer, covered, for 2-3 hours. Add more water if necessary to keep eggs covered.

Turn off heat and leave eggs in the liquid for at least 8 hours. When peeled, the eggs should be covered with a network of fine, marbled lines where the tea has seeped in.

Serve eggs cold, cut in half lengthwise and garnish, if desired, with a small dab of wasabi sauce: Combine 1/4 cup of mayonnaise and 1/4 tsp. wasabi powder (or to taste). Let sauce sit 15 minutes, then spoon tiny portions on top of the halved eggs.