This afternoon I was honored and delighted to be invited to a celebration of summer with some friends from China. Apparently, today is the first day of summer in China, or at least in their region. They served many delightful dishes including “tea eggs,” which is traditional for this celebration. I forgot to get the recipe from the woman who made the eggs, but I thought it would be lovely to bring this recipe here since we love tea here at “Goddess in a Teapot” and eggs certainly are symbolic of life and abundance and creativity.
I found many, many recipes, each with basically the same instructions but with different “simmering” ingredients, so what I have done is given you the instructions with suggestions of what you might want to put in your “simmering” pot. You can choose those flavors you like best, try different combinations and amounts, and come up with your own favorite Tea Egg recipe.
Do It Your Way Tea Eggs
Start with hard boiled eggs. Crack the shells without taking the shells off. The eggs I had actually had the shells on without being cracked, but if you crack them, it gives a marbling kind of effect.
Put the cracked eggs in a simmering mixture of water, one or two black tea bags, and whichever of these sounds good to you: brown sugar, green onions, ginger, Chinese five spice powder (this seems to be in all the recipes), soy sauce, anise, cinammon. Don’t put ALL these in – just the ones you think you’d like! Put a couple of tablespoons in of the herbs and spices you like. Experiment and have fun! Anyway, boil them in this mixture for an hour or so (depending on how much you want the flavors to seep into the eggs). Cool and serve.