Tuesday, March 24, 2015


I found this photo of delightfully eclectic-looking "tea eggs" on Spoon Fork Bacon's instagram.  From what I can deduce, it's a recipe that's included in their new cookbook,  The Perfect Egg.  

Though I had heard of dying egg shells with tea for the purpose of prettiness only, I wasn't familiar with the whole tea-egg-as-a-snack thing.  

I decided to do an online search and came across this recipe for "Tea Infused Marble Eggs."  It turns out these ovoid edibles originated in China and are very popular throughout Asia.

Whether at Easter-time or not, I think they would be an interesting thing to try!

Below are a couple of videos which show how they're made...

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