Sunday, March 31, 2013

Chinese Tea Eggs

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Thought these would be fun to share for Easter...

I didn't follow the recipe precisely, but they came out nicely, anyway. I let them simmer for nearly an hour, but the recipe said three hours (try waiting three hours with a hungry three year old!). The stain would probably have been that much deeper if I had waited, though. 

Here is one recipe, though there are many variations online;

Or, if you prefer something more Eastery, check out these!

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  1. These are really beautiful. I'm gonna make some!

    1. I only soaked them for one hour, so they didn't come out very dark. The recipe I read recommended three hours, and other people have said they set them in the fridge over night...

      Also, simmering them at a low temperature will help prevent the yolk from turning green, if that's an issue. I didn't worry about that too much, besides, these are going to be over cooked no matter how you do it!

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