Tea Egg.

Tea egg is one of those Chinese things that vary from region to region. It is really easy, and the taste is very subtle.

Basically boil some eggs. How do I boil eggs? Put them in a pot, fill it with water to cover, then heat over fire until water boils. Once the water boils, turn the heat off, and let it sit for 15 minutes.

To make tea egg, you'll want to cool the eggs down completely. I usually do it with running water. Then what you'll want to do is gently crack the entirety of the egg shell, without actually removing the egg shell. Why do this? You'll see later.

Then take a pot, fill it with enough water to cover the eggs. Add just enough soy sauce to make the water opaque. Then add maybe two teaspoons of five-spice powder. At this point, you can add a teabag or two (dark tea not green) in the pot. Alternatively, you can skip it, but the egg will just be soy sauced, and wouldn't be an "tea egg".

You can put the eggs w/ the cracked shells back in the pot, and turn the heat on. Let it boil for 15 minutes, then turn off the heat, and let it sit for several hours.

Let it cool, and serve!

The finished egg.

Peeled and ready to eat! It may not look very seasoned, but trust me, the taste is there. Check out the lines! The more cracks, the more lines!