Tea Eggs
Tea eggs are a Taiwanese snack of boiled eggs steeped in a savory, tea-dark brine. The trick is cracking the shells after the first boil, so the liquid seeps through and leaves a marbled web of brown lines across the white. Jasmine green tea gives the brine a floral edge, while soy sauce, ginger and garlic add depth. They keep well in their liquid and are easy to make ahead.
Instructions
Put the water, tea leaves, soy sauce, ginger and garlic in a pot and bring it to a boil.
Lower the eggs into the boiling liquid and boil them for 3 minutes.
Lift the eggs out of the liquid and roll each one gently on a hard surface until the shell is cracked all over, but still in place.
Put the eggs back in the pot, turn the heat down so the liquid barely bubbles, and simmer for 1 hour.
Reduce the heat to low and leave the eggs sitting in the brine until you are ready to serve them.
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