Serves 12-18 as part of a selection of hors d'oeuvres.
1 litre/2 pints/4 cups water
3 tablespoons tea leaves
1 tablespoon salt
1 tablespoon five spice powder
Put eggs in a saucepan, cover with cold water and bring slowly to the
boil, stirring gently (this helps to centre the yolks). Simmer gently
for 7 minutes. Cool eggs thoroughly in cold water. Lightly crack each
egg shell by rolling on a hard surface. Shell should be cracked all
over, but do not remove.
Bring 4 cups water to the boil. Add tea leaves, salt and five spice
powder. Add cracked eggs. Simmer, covered, for approximately 30 minutes
or until shells turn brown. Let eggs stand in covered pan for 30
minutes longer (overnight if possible). Drain, cool and shell. The
whites of eggs will have a marbled pattern on them. Cut into quarters
and serve with a dipping sauce.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)