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January 25, 2012
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Ingredients: 1 dozen eggs (depending on the number being served)1 stick of cinnamon2 tablespoons (10ml) of soy sauce1 tablespoon (6g) of salt2 tea bags (any variety but herbal tea) — Steps: 1. Make sure the eggs are at room temperature before you begin. Hard-boil the eggs in water for 10 minutes. 2. Remove the eggs from the pot, but reserve the water. 3. After the eggs have cooled, tap on the egg shells with a metal spoon until they crack all over. Make sure there are several cracks that penetrate the shell in each egg. 4. Add all the other ingredients to the hot water and put the cracked eggs back in. At very low heat, steep the eggs for 45 minutes. 5. Turn off the heat & let the eggs soak up to 24 hours - the longer the better. 6. Remove the shells to reveal the marbled eggs. Sprinkle with additional salt before serving, if desired. — Taken from The Cultural Revolution Cookbook: Simple, healthy recipes from China’s countryside by Sasha Gong & Scott D. Seligman

Ingredients:

1 dozen eggs (depending on the number being served)
1 stick of cinnamon
2 tablespoons (10ml) of soy sauce
1 tablespoon (6g) of salt
2 tea bags (any variety but herbal tea)

—

Steps:

1. Make sure the eggs are at room temperature before you begin. Hard-boil the eggs in water for 10 minutes.

2. Remove the eggs from the pot, but reserve the water.

3. After the eggs have cooled, tap on the egg shells with a metal spoon until they crack all over. Make sure there are several cracks that penetrate the shell in each egg.

4. Add all the other ingredients to the hot water and put the cracked eggs back in. At very low heat, steep the eggs for 45 minutes.

5. Turn off the heat & let the eggs soak up to 24 hours - the longer the better.

6. Remove the shells to reveal the marbled eggs. Sprinkle with additional salt before serving, if desired.

—

Taken from The Cultural Revolution Cookbook: Simple, healthy recipes from China’s countryside by Sasha Gong & Scott D. Seligman

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