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Chinese Smoky Tea Eggs

Submitted by: Elaine Grosso

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

Prep Time: Cook time: 2-3 hours Soaking time: 8 hours or overnight
Serving Size: 24 eggs
  • 1 dozen small or medium eggs
  • 4 tsp. salt
  • 4 tbsp. dark soy sauce
  • 4 rounded tbsp. lapsang souchong tea
  • garnish (optional): 1/4 c. mayonnaise, 1/4 tsp. wasabi powder.
Place eggs in a saucepan, cover with cold water, and bring to a simmer. Simmer gently for 20 min. Remove pan from heat. Leave eggs in 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. If desired, garnish with a small dab of wasabi sauce: Combine 1/4 c. of mayonnaise and 1/4 tsp. wasabi powder (or to taste). Let sauce sit 15 min., then spoon tiny portions on top of the halved eggs.

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