Don Jones on sun 15 feb 98
Dear Group,
This isn't appropos to anything but my housemate made some "tea eggs" by
hard boiling eggs in a strong tea solution. When they were hard enough she
cracked them all over and cooked them some more. They were left in the
solution overnight and in fact stored in the solution. When she peeled the
shell there was a beautiful crackle on the egg white with the brown tea.
Tasted good too. I asked her if it was an old recipe and she said that she
had them as a kid in China. It reminded me exactly of the raku that the
Jorgensons do.
Maybe at thenext raku party some of you can cook some "tea eggs"
Don Jones
claysky@highfiber.com
:-) implied in all messages and replies
http://highfiber.com/~claysky
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