Chinese Tea Eggs
“The New Tea Book: A Guide to Black, Green, Herbal, and Chai Tea” by Sara Perry is a book any tea lover should visit at least once in their culinary life. The book gives a nice background into the history of tea without getting too heavy. The photography in this book is another highlight, absolutely fabulous! Many lovely teas and snacks are discussed in the book, and we all know that the “Dish” loves his snacks! The book tells of unusual tea customs other cultures have, one I found interesting was the fact that at one time in Russia tea was served with a dollop of raspberry jam, double yum! With an eye for something different and somewhat exotic, I chose to prepare some Chinese tea eggs, according to the book they are street food in China, sounds good enough for me. Chinese tea eggs are essentially hard boiled eggs, with tea leafs, Chinese five-spice powder and salt for flavoring. The eggs steep in the spices and tea after their shell has been slightly cracked with a spoon, it’s a very simple recipe. The aroma of the Chinese five-spice and tea is simply to die for! Besides being a tasty snack the eggs are beautiful they have a raku-crackled glaze look to them. I will visit this treasure of book again in the future. Happy year of the snake!
***** David’s Dish
Check out the book at Foster Library, or put a hold on it - we will send it to you!
If there are any cookbooks in Foster Library’s collection that you would like me to try out, please leave the title on our Facebook page and I’ll get cooking.