Tea Eggs in a Green Nest

• 24 quails’ eggs
• 1 tablespoon jasmine tea leaves
• 300 ml (

Place the eggs in a pan and cover with cold water. Bring slowly to the boil and cook for 1 minute. Remove from the heat, tip into a colander and refresh under cold running water - this makes the eggs easier to peel later.

Boil the tea leaves in the water for about 5 minutes to extract the flavour. Strain the tea into a pan large enough to hold the eggs in a single layer. Add a good pinc