Tea Eggs

Happy Chinese (or Lunar) New Year everyone. It's the year of the tiger, specifically, the metal tiger. I'm not too sure what that means, but it sounds pretty awesome. Anyway, in continuing with my line of recent food photo posts, here is another:


Tea egg. I made these a while ago, but it's a common dish to eat during the Chinese New Year. Although it doesn't take much actual work, it takes at least six hours to finish (preferably twelve). This batch was made on the quicker side, so the resulting flavor and appearance was lighter. Anyway, it pretty much works like this: boil, crack, season, boil, steep, peel, eat. Eggcellent.