Tea Eggs

A simple bowl of tea eggs is a thing of great beauty, with the porcelain-like cooked white of the eggs crazed with the pattern of black tea. Cassia bark comes from the laurel or Indian bay tree and adds a robust layer of flavour.

I love these little snacks with a bowl of rice, some Szechuan pickled cucumber and soy sauce or chilli oil. They are also a great element in a sort of Asian antipasto, with Master stock chicken,