SC - A different egg question-part 2

[D. Clay-Disparti]

These present very well.  I leave mine in the tea overnight in the fridge, it
intensifies the color until they really appear marble like.

Isabella

Linda Peterson wrote:

> On Wed, 17 Mar 1999, Lady Elisabeth wrote:
> > Actually, I remember a discussion on this list a while back about tea boiled
> > eggs that come out marbled.  Does anyone still have that info?  Did we
> > decide the best way/tea/etc ?
> >
> Boil the eggs until almost hard (enough for the next step). Take out of
> water and crack gently all over. Whacking with the back of of spoon works
> well to get it crackled evenly without crushing the hot egg. Put eggs into
> a pan of tea which was made by steeping black tea until completely
> undrinkable (about 20 minutes). Add a little Five Spice powder, 1/4 tsp?
> Boil for another 10-20 minutes and let sit in the hot tea until cool,
> another hour or so.
>
> Don't you love precision recipes? ;)  This is one that is infinitely
> variable by type of tea and spicing. The original was Chinese but has no
> indication as to period older than modern.
>
>   mirhaxa at morktorn.com
>
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