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Eggs with shattered shells become flavorful through a long soothing spa treatment of black tea and a medley of spices. These traditional Chinese hard-boiled eggs are delightfully savory and lightly spiced. While I love to eat them, peeling the stain-glass shells is incredibly satisfying as they reveal a beautifully marked treasure. We use the Lapsang Souchong Black Tea because of the added smoky flavor, but a regular black tea will do as well.
4eggs, more or less
2 tablespoons lapsang souchong black tea, or other black tea
Place the eggs in a pot full of water. Bring up to a rapid boil. Reduce to a simmer for about 3-4 minutes. Remove the eggs from the water. Increase the heat and add the remaining ingredients.
Cool the eggs just until you can hold them. With the back of a spoon lightly tap the shells to shatter them slightly. Not enough to break into the egg, but the more cracks the more they will be marinated and marbled.
Place the cracked eggs in the marinade and simmer on low for about 30 minutes. Turn off the heat, cover and steep for as long as possible preferably overnight in the fridge. The longer you steep them, the darker the design will become.
When you are ready to dive in just peel off the shells and enjoy.
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