6 years ago
Thursday, April 17, 2014
As Easter weekend arises, no doubt many of us have eggs on the brain. The kind of egg dying I prefer to do as an adult, however, involves cracking the shells and boiling them in tea.
Chinese tea eggs are typical mixtures of beauty and nourishment. Here's a good recipe for the tasty snacks, fairly easy to make — though, in my experience, a skill requiring some finesse.