marbled eggs

Serve as an appetizer, hors d'oeuvres or alongside a main dish for a decorative complement.

Makes 4-6 servings

6 Eggs
4 Cups Water
3 Tbs Black tea leaves
1 Tbs Salt
1 Tbs Five-spice powder

Hard boil the eggs using the following method: place eggs in a medium-size saucepan and cover with cold water. Bring the water slowly to a boil over high heat, stirring the eggs gently to center the yolks. When the water begins to boil, cover the saucepan and remove from heat. Let the eggs simmer for 15 minutes.

Cool the eggs thoroughly under cold running water. Lightly crack each egg shell (by rolling on a hard surface). The shells should be cracked all over, but do not remove.

Bring 4 Cups of water to a boil. Add the tea leaves, salt and five-spice powder. Gently place each cracked egg into the tea with a large spoon. Cover, reduce heat and simmer for about 30 minutes or until the egg shells are brown.

Remove the pan from heat and let the eggs stand in the covered pan for 30 more minutes. Drain, cool and shell the eggs. (The whites of the eggs will have a marbled pattern on them.) Cut in half or quarters. Serve with a dipping sauce or drizzle a bit of chili sauce over the eggs.