Marvelous Marbled Eggs

We worked in my parents restaurant before we left home for college. As the older child in the family, we waited tables and served tea and coffee to customers. We noticed many customers did not try the food before adding salt and pepper. We  wondered why customers add salt and pepper to their tea and drink it as soup. Now I know it's a good idea to cook with tea. 

Are you looking for a simple recipe? Here is an ancient Chinese recipe with an updated ingredients. Put 6 eggs in water, and bring it to the cooked. After cooked, reduce heat and simmer for 10 minutes. In another pan, using 4 portions of your favorite black tea and 3 cups water. Prepare your tea as usual and discard the tea leaves. Add 2 tablespoons soy sauce for tea. Once the eggs are cooked and cooled down, roll them on the counter to crack the eggshells. Do not peel the egg shells. Continue to simmer the eggs in warm water for 10 minutes. Let it cool and refrigerate for 8 hours or overnight. It can be served as is. 

With the 6 egg yolks, you can use a Deviled Egg recipe or try this recipe using crab meat.This is another variation to add flavors to the egg yolks. Cut eggs in half and save the egg yolks. With egg yolks, add 6 ounce of crab meat and 6 tablespoons of mayonnaise. Add some chopped pickled ginger, ½ teaspoon rice wine vinegar and salt and pepper to taste it. Top each egg half with a teaspoon of egg / crab mixer. Garnish with coriander. 

This can be a good addition to coloring eggs for Easter. As a matter of fact, my daughter, Felicia, came up with the idea, and we used the technique to color Easter eggs. Using this idea, we got many marbleized eggs during Easter Holiday.