From Linda Bladholm’s A Fork on the Road
Tea leaves are used to marble and flavor eggs in this recipe from “ Regional Cooking of China” by Margaret Gin (101 Productions, 1975). Serve as a snack with pickled ginger.
8 hard-cooked eggs
3 tablespoons black tea leaves
1 cinnamon stick
3 whole star anise pods
1 tablespoon salt
Crack the egg shells, but do not peel. Place eggs in one layer in a large pan with the tea, spices and salt. Cover with water and simmer over low heat 1 hour. Shell and serve whole or halved. Makes 8 servings.
Per serving: 78 calories (64 percent from fat), 5.2 g fat (1.6 g saturated, 2 g monounsaturated), 187 mg cholesterol, 6.3 g protein, 0.5 g carbohydrates, 0 fiber, 420 mg sodium.