Daring Kitchen: Chinese Eggs

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This months Daring Kitchen Challenge was all about cooking with tea, and hosted by Sarah from Simply Cooked. Since I'm an avid tea person (it's kind of a prerequisite when you are British), I decided to make Chinese Eggs as they are something I'd never even heard of before. Why not do something Daring in the Daring Kitchen?

Chinese Eggs are eggs that you boil first, then crack all over and simmer in tea and spices. They are infused with flavor, and when you peel them they have this lovely delicate webbing pattern all over from where the tea has seeped through the cracks. I think I was drawn to them mostly because they are pretty. The taste was also interesting. The spice used is Chinese Five Spice powder, which I've only ever used in pie before. Topped with toasted sesame seeds, the eggs had a delicate yet intricate flavor. They were a neat snack and I did enjoy them. I think they would be a great side item for an Asian salad.

Chinese Eggs

6 Eggs
2 Tablespoons Black Tea or 4 Teabags
2 Teaspoons Chinese Five Spice Powder
1 Tablespoon Salt

In a large enough pot to avoid overcrowding, cover the eggs with cold water. Bring to a boil over medium heat and simmer for twelve minutes. Remove the eggs with a slotted spoon and keep the cooking water.
With a spoon, tap the eggs all over until they are covered with small cracks. This can also be done by tapping and rolling the eggs very gently on the counter.
Return the eggs to the pan and add the tea leaves or bags, Chinese five spice powder, and salt. Cover the pan.
Heat gently and simmer, covered, for one hour. Remove the pan from the heat and let the eggs cool down in the liquid for 30 minutes. Remove the eggs from the liquid. Peel one egg to check how dark it is; the others can be returned to the liquid if you wish to have the web-like pattern darker. Allow the eggs to cool fully.
To serve, peel and slice the eggs in halves or quarters. Sprinkle with toasted sesame seeds.