By Irene Kuo
Tea eggs are so good that they shouldn’t be made in small quantities. Not only does their flavor improve with time but they also disappear swiftly. They are excellent as snacks, appetizers, or for a buffet or picnic. They were a vendor’s specialty in China, sold on the streets, in market places, theaters, and even in the Chinese opera houses.
Even though they are hard-boiled eggs, because of the tea leaves and the long simmering time within the shells their texture is extremely soft