Why limit yourself to dying just the egg shells this Easter? Make a variation of Chinese tea eggs with a colorful twist on an old recipe.
Jayne, the chef behind culinary blog Barefoot Kitchen Witch, decided to mix things up this Easter by combining the tradition of dying Easter eggs with the traditional method of preparing Chinese tea eggs:
I’d seen recipes in a couple of my Asian cookbooks for Chinese Tea Eggs, a typical street snack found in parts of China. Basically what you do is hardboil your eggs normally, and then, when they’ve cooled enough to handle, roll the eggs around on a hard surface to crack them. You don’t want to crack them too hard – you still want the shell to stay on the egg. But you want to develop a nice overall cracked look.
The old-fashioned way to finish the recipe involves reboiling the eggs in a mixture of salted water infused with soy sauce to give the eggs a dark crackled ceramic appearance. Jayne reboiled them in water coloured with gel food coloring. The colours seep through the cracks in the eggshell, leaving behind the colorful veining you see in the picture above. Have a nifty kitchen chemistry trick of your own, Easter-related or otherwise? Sound off in the comments below.