My kids told me that this year they were too old to decorate Easter eggs. It made me feel sad because ever since I can remember I’ve decorated eggs with my family. First, with my parents and with each sibling and then with my young kids. I decided to boil some anyway, just in case. Then yesterday we ended up at the Asian market and saw the Chinese tea eggs at the little herbal store where we get our bubble tea. I always thought they looked pretty and that they could possibly be a new delicious way to eat boiled eggs. Coincidentally one of the blogs that I follow, Roti n Rice, also had the same idea and posted their recipe and results. Since the rest of the eggs looked like they weren’t going to get eaten and I cringed at my future of egg salad lunches for the rest of the week I decided to give tea eggs a try. Fortunately the recipe began with already boiled eggs and all I had to do was add the spices, sugar, soy sauce, tea, and water. I smashed the egg shells and immersed them in the tea solution then set them to simmer for 1 1/2 hours.
They came out looking nice and stained and smelling of cinnamon and star anise. A delicious new Easter tradition for the ‘grown ups’ in my house.