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Chinese Tea Leaf Eggs

Reviewed: Feb. 25, 2007
I LOVE THIS RECIPE. I AGREE THAT YOU HAVE TO BREAK THE MEMBRANE TO GET THE MARBLED EFFECT. I CAN'T FIND BLACK SOY SAUCE, BUT USED ALL REGULAR SOY SAUCE. I'LL TRY OMITTING THE SALT, I THOUGHT THEY ARE A BIT SALTY. I'M GOING TO TRY USING EARL GREY TEA NEXT TIME, SINCE IT'S MY FAVORITE TEA. I THINK THIS MIGHT GIVE THE EGGS AN INTERESTING FLAVOR. I'LL LET YOU KNOW HOW THEY TURN OUT.
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