SC - Re: sca-cooks V1 #327
Stephen Bloch
sbloch at adl15.adelphi.edu
Sat Oct 4 07:08:18 PDT 1997
Aoife wrote:
> Make an extra-strong batch of black tea....
>
> Hard-boil high quality fresh eggs ....
> Remove from the water, dry them off, and tap the shell against a hard
> surface until just well cracked all over....
>
> Immerse into your tea, and leave them there at least over night, but several
> days is better....
>
> When ready, remove the eggs from the tea and shell them. They will have a
> nice marbled, aged appearance.
As Adamantius pointed out, this is "tea eggs", a completely different dish
from "thousand year eggs". I've never had the latter, but my Szechuan
stepmother makes the former frequently. She makes the bath from not
only tea, but a bit of soy sauce and a few seeds of star anise.
mar-Joshua ibn-Eleazar ha-Shalib
Stephen Bloch
sbloch at panther.adelphi.edu
http://www.adelphi.edu/~sbloch/
Math/CS Dept, Adelphi University
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