SC - Fw: [Mid] Tea Eggs?

[Siegfried Heydrich]

    Yes! Also known as Lace Eggs, or (in one feast I did) Dragon Oysters.
You can also pickle them this way; I've used the juice from pickled beets,
as well as good ol' Vlasic. I've seen people take a small pick, and punch a
design into the shell (the pick was maybe a 1/4" of a needle sticking out of
a dowel), so that when it was peeled, it had a really beautiful design.
    One note - you want to hard boil the eggs before rapping them with
anything . . .

    Sieggy

> Just found this on the Middlebridge- thought I'd pass it along.
> >The previous posts have taken care of the basic directions of this
curious
> >art form.  It has also been referred to as batik eggs, after the
resistance
> >dyeing technique.  I have also seen them where the cook rapped the eggs
> with
> >the back of a spoon at three or four points around the middle, creating a
> >circular web pattern that resulted in what looked like wooden eggs with
> >knotholes around them.
> >
> >If you use teas, herbs or spices of different colors, or steep them for
> >varying lengths of time, you can create a really impressive display when
> >serving them.  One thing to keep in mind is that not only do the eggs
take
> on
> >the color of the tea used (to varying degrees), but also a bit of the
> flavor
> >- so beware of flavors that may not be suitable to your meal.
> >
> >A last note, if you are using onions elsewhere in your meal, boil the
thin
> >outer skins for an extra dye color.
> >
> >Enjoy - it's sort of an adult version of Easter eggs.