Tea eggs are part of a great Chinese festive menu as an appetizing entrée. The tea in which they are additionally cooked gives them a pretty brown-white marbling under the shell. The cooked spices also give them a very special flavor.
Boil the eggs until they are hard and then rinse them.
Gently beat the shells with a spoon, but do not peel them.
Bring plenty of water to a boil with the tea and spice ingredients and let the eggs steep in it for 1/2 to 1 hour at a low temperature more than make them.
Cool the eggs, cut them as you like and bring them to the table on green salad leaves, for example.
If you want to cut the eggs in half exceptionally nicely, proceed like this: Insert a sewing needle with a 10 cm long double thread upside down into the center of the egg. Hold the needle with one hand, tighten the thread with the other and use it to score the egg. Starting from the needle, then piece by piece, always by about a right angle from the previous cut, score and divide the egg in a zigzag pattern all around.
Tip: Stock up on high-quality spices – it pays off!
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