Chinese Tea Eggs

Recipe: Chinese Tea Eggs | Appetite for China

Tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack sold all around China in snack stands and convenience stores. They're also easy to make at home. Getting the marbling effect is as simple as cracking the egg once it's partially cooked. You can use any black tea, though I use Pu'er for an earthier taste. (Green tea is too astringent to use for tea eggs.) The eggs can be simmered for 1 to 3 hours; longer simmering means a more intense flavor and color.
Once the eggs are cooked, you can eat them hot or cold as a snack. I've made lazy meals out of just 2 eggs over ramen and oyster sauce, or chopped up eggs over fried rice. Or serve them as appetizers at a party, cut in half with caviar on top. Or even take them on your next hiking trip.

A faithful reader (HEY I DO HAVE A COUPLE) sent along some pictures of this taste treat. I was skeptical too, but I think I might have to give them a try.