Comments on: Chinese Tea Egg Recipe

By: Theresa

Theresa — Mon, 20 Jul 2009 14:46:09 +0000

I tried these eggs and I really made a lot of cracks in the shell but I was disappointed because the cracks didn’t go through the inner film. The shell was beautifuly collored but the eggs themselves just had a couple of splotches without any of the beautiful filigre. What did I do wrong? Please help and thanks in advance.

Hmm…usually it’s because the cracks weren’t deep enough. But it could be that the type of egg you buy may have a thicker film? Next time, try soaking overnight.

jaden

By: Johanna Rice

Johanna Rice — Mon, 13 Jul 2009 23:15:16 +0000

Yours was the only recipe I could find for “Lucky Eggs” as described in Amy Tan’s book, The Bonesetter’s Daughter. I plan to try these tomorrow. Thanks.

By: Shorel

Shorel — Thu, 09 Jul 2009 14:25:15 +0000

Been awhile. I’ve been taking a little sabbatical from blogs. Aye, love these tea eggs. I often will eat them for breakfast when traveling. When going by train, I can sometimes poke my head out the window when the train stops at a station and buy some from the ayi’s selling them. Usually a couple for 1 kuai.

Good to visit you again. “Man zou!”

By: Debbie

Debbie — Fri, 15 May 2009 17:53:44 +0000

I’m a subscriber to your newsy-letter…..BUT…I also saw your Tea Eggs in my weekly best-ever computer tips newsletter…Cloudeight InfoAve’s …..Wow..my 2 fav newsletter collided!
chuckling here.
;o)
Debbie

By: Aqeel

Aqeel — Thu, 23 Apr 2009 15:02:06 +0000

Amazing idea. Loved it.