SC - A different egg question-part 2

[Sharon R. Saroff]

This recipe sounds very similar to one I posted a while back called Huevos
Haminados or Jewish Eggs.  These are eggs that are hard boiled in water
containing the following:

1 tsp salt
1/8 tsp pepper
1/2 tsp tea leaves
1/2 tsp coffee grounds,
4 brown onion skins
1 tsp oil
1 tsp vinegar

The eggs are slow cooked for 5-6 hours and are typically served on the
Sabbath.  This recipe is from Copeland Marks' Sephardic Cooking, but I have
seen similar recipes in my other cookbooks.  These eggs are also mentioned
as part of the Sabbath stew Hammeem but I have yet to document a period
recipe.

Sindara

At 10:36 AM 3/17/99 -0700, you 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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