Compassion Tea Twist on the Easter Egg

image006This week, I have been faced with an awful conundrum. It centers around eggs. You see, we have 4 chickie ladies who produce the most subtly beautiful eggs daily. Chip lays blue eggs; Raindrop and Ziggy produce brown eggs; and Clarabelle produces pink eggs. What fun to see them all nestled in an egg carton! They are the perfect Easter egg collection.

That being said, it is Easter, and I have two little ones who are positive we should color (as in dye) Easter eggs this year. Do I go to the store and buy MORE eggs? White, mass produced, not so organic, not so fresh eggs? Alas and alack, I did. Such a first world problem.

But! This week, Compassion Tea artistic director, Jon Larson, shared this recipe for Chinese Tea eggs featuring our Lapsang Souchong Butterfly Smokey China Black tea. Something fun to try with our already beautiful eggs! Perhaps you would like to try too! (A big thank you to Jon for the recipe and the photos! You can see more of his work at www.compassiontea.com and at www.larsonimages.com.)

image002Ingredients:
6-8 eggs hard-boiled and cooled
2 tbsp loose tea leaves (Lapsang Souchong Butterfly Smokey China Black tea)
2 tbsp soy sauce
2 tbsp salt
¾ tbsp. Chinese fivespice
1 star Anise
2” strip of orange zest

Directions:
Hard boil eggs. I place the eggs in a saucepan then fill with cold water, one inch above the eggs. Bring the water to boil. After one minute at a boil, turn off the heat and let the eggs sit in the hot water for 10 minutes. Then, cool.

When cool, using a spoon or the back of a knife, crack the egg. Make the cracks deep enough that the tea mixture can penetrate the shell to give the egg the desired flavor and look. Just be careful not to let the shell fall apart.

Place eggs in a medium pot and fill pot with water to one inch above the eggs. Add tea, soy sauce, salt, and spices. Bring to a boil.

Cover, reduce heat, and simmer the eggs and tea mixture for about 2 hours. Add water as necessary to image003keep them covered.

Remove from heat and leave the eggs submerged in the tea mixture overnight (about 8 hours) to allow the eggs to absorb the flavors.

Enjoy!

(Store eggs with shell on in the original egg carton in the refrigerator for up to a week.)image004

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