Sunday, August 28, 2011

Chinese Tea Leaves Eggs 茶叶蛋

My 2nd attempt on Chinese Tea Leaves Egg 茶叶蛋. The eggs are boiled just nice so when I put them into the sauce to boil it did not crack too much n spilling the egg whites. The are slightly nicer "marble" effect. I added 2 small pieces of Angelica Sinensis or dang-gui , the flavour is nicer. I also leave them in my ShuttleChef for 1 full day before I take it out to eat.

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