Tea Eggs

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

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The whites are hard, the yolks creamy and these are the most beautiful patterned jewels. By cracking the shells and then cooking the eggs in the soy and tea mix, you get the most amazing crazy patterns. They are great on cold-cut platters or in little composite salads, served with Sichuan pickled cucumbers and pickled cabbage, some barbecued pork or white-cut chicken and chilli sauce.