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21 APRIL 2022

Happy Easter!


Chinese marbled tea eggs

For 6 eggs

Cook eggs for 9mn in boiling water
During that time, using a disposable paper filter, brew 5gr tea -preferably smoked Lapsang Souchong- in ½ c water.
Let eggs stand in cold water to cool. Then tap them gently on the work surface in order to crack the shell without removing it. Alternatively, roll them on the work surface or tap them all over with the back of a spoon.
Plunge cracked eggs into the tea and simmer for approximately 20mn. Leave to cool in the tea.
Remove shells and reveal the dark marble pattern along the cracks.
Serve with a little homemade mayonnaise






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