| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Chinese, Eggs, Appetizers |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 2 |
tb |
Indian tea leaves |
INSTRUCTIONS
Hard boil the eggs for 10 minutes, then slightly crack the shells all round
but do not remove the shell. Boil tea leaves in 1/2 litre water for 5
minutes. Immerse the cracked eggs in the tea for 45 minutes or until cool.
When you remove the shell where the cracks where will be a dark line and
make them look as if they are made of marble.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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