Second Helping: Tea Eggs

Tea eggs were a favorite snack of mine when I lived in Taiwan. They were typically sold by street vendors in open-air market. Coming upon a food stall, you'd see a pot perched atop a small stove with a tiny flame flickering underneath. Pulling back the lid, the vendor would fan the rush of escaping steam, releasing the unmistakable aroma of tea and spices. As the eggs simmered in the brownish sauce with loose tea leaves, the cracked shells left a marbling, mosaic-like effect on the eggs.

Now these tasty and nutritious eggs have become a favorite snack for my children as well. Their senses too delight in the aroma of the tea and spices, in the intricate, marbling lines, and in the savory flavors. As a mom, I have gained a new appreciation for this snack: it's easy to make, fun to eat cold or warm, versatile as an afternoon snack or side dish, and convenient to pack for a picnic or school lunch.

Tea Eggs

These eggs are typically simmered with loose tea leaves. For simplicity's sake, use a tea bag. I opt for black tea, either caffeine-free or decaffeinated. The marbling effect is more pronounced when the shells are gently cracked to create many small cracks. Five spice powder, sold in Chinese supermarkets, is often used but substitution may be made with any of the following ground spices: cloves, nutmeg, cinnamon, anise, ginger.

6 eggs

2 tea bags

1/4 cup soy sauce

1 cup water

pinch of ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

peels from an orange or two

Gently place eggs in a pot and add enough water to cover. Bring to boil then remove from heat and allow to sit for 7 minutes. Drain water. Crack the shells and return eggs to pot. Combine all ingredients, bring to boil, then simmer for 5 minutes. Remove tea bags, turn the eggs to coat with sauce, and simmer for another 5 minutes. Serve warm with shells removed. Alternately the eggs may be served cold: chill the eggs with shells in the sauce until ready to eat. They will keep in the fridge for a few days.