Tea-Flavored Eggs

Flavor: Five-Spice; Cooking Method: Braised; Time: One Hour; Difficulty: Easy.

Steps for Making Tea-Flavored Eggs

Prepare boiled eggs and remove the shells.

Put the seasonings into a spice bag. As for me, I don’t like tea, so I just used Dahongpao tea that I had at home.

Boil the spice bag in boiling water and set aside.

Now let’s prepare the vegetable leaves for decorating the eggs. Any edible leaves will do, but choose those with attractive shapes and textures. You can also cut the leaves into your favorite patterns. I chose parsley leaves and shapes cut from oilseed rape leaves.

Stick the vegetable leaves onto the surface of the eggs and wrap them tightly with gauze. Tie them tightly with thin thread. Remember to wrap them tightly. Wet the vegetable leaves and gauze, which helps them adhere tightly to the surface of the eggs. (As for the gauze, the width of the roll is usually not enough. I bought a large piece of mask from a drugstore and cut it into pieces to use.)

After wrapping, put them in the seasoning water and cook for five minutes. For better coloring, you can braise them in the seasoning water overnight.

Now it’s time to unveil the eggs. After being braised overnight, the eggs have a nice color.

Wash off the vegetable leaves.

Look, aren’t they stunning?