Chinese Tea Eggs
6 hard-boiled eggs
3 cups water
2 large tea bags
1 1/2 tablespoons soy sauce
Gently roll the hard-boiled eggs on a counter so that the shell cracks into a
crackled pattern. Place the water, the tea bags and the soy sauce in a saucepan
and bring to boil. Add the crackled hard-boiled eggs, reduce heat and simmer for
about 1 hour.
Remove from the heat and leave eggs in the seasoned water until ready to peel
For Sweet Tea Eggs, substitute 3 tablespoons of sugar for the soy sauce, and
follow the directions above.