by Geraldine Duncann
One of the easiest traditional Chinese New Year treats is Tea Eggs. Not only tasty, they have a beautiful appearance, looking like they are carved from old ivory or brown jade. Because they look like precious gems, they symbolize wealth. Being round and complete, they symbolize completeness and wholeness, so are auspicious for a good year. Being the “child” of the chicken, they symbolize descendants and completeness of family.
Makes 12 eggs
- 12 eggs hard boiled
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup soy sauce
- 1 tablespoon sugar
- 2 tablespoons black tea leaves
- 2 to 3 Star Anise Pods
- 1, 2 inch piece of Tastewells of Sonoma Cinnamon Stick
- 2 or 3 cloves of garlic, crushed
- About 1 tablespoon orange or tangerine zest
- 3 cups of water
Boil the eggs and place in cold water. As soon as they are cool enough to handle, crack the shells but to not remove. Set aside. Place remaining ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for about twenty minutes. Remove from the heat and cool. Place the cracked but unpeeled eggs in a bowl and pour the cooled liquid over them. Refrigerate overnight. The next day remove the shells. These delicious pickled eggs with their crackle design are a traditional Chinese New Year Food.