Marbelized Tea Eggs


Preparation info
  • Count on


    egg per person at a smaller meal .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

As a child growing up on ballet and opera in America, intermission was synonymous with a carton of sticky orange drink. Later, as a young adult addicted to Peking opera in Taipei, intermission meant a chance to rush outside for a tea egg, snatched steaming from the portable kitchen of an itinerant vendor—a pail of richly scented, tea-brewed eggs set over a second pail of glowing coals, which at the opera’s end was dismantled and carried to another busy corner.