The Ranger wrote:
>
> Bob > wrote in message
> ...
> > Bob Pastorio wrote:
> > > Hard-cooked 36 eggs day before yesterday. Chilled them
> > > in ice water until cold (like 20 minutes) and divided them
> > > into 3 groups. Rolled them gently on the countertop to
> > > crack the shells slightly and put them into 3 different
> > > coloring solutions overnight.
> > > 1) tea
> > > 2) beet juice
> > > 3) puree of basil (thinned with rice vinegar)
> ==> Lather, Rinse, Repeat swapping eggs to new soak <==
> > > They really did look cool.
> >
> > That *is* cool! I make marbled tea eggs every once in a while,
> > although I spice the tea up with cinnamon, cloves, and star anise.
> [snip]
> > The "only slight flavor effects" observation is rather disappointing
> > to me, and now I'll have to check the amount of time that I steep
> > the tea eggs. In the eggs I make, you can definitely taste the tea
> > and spices, so maybe I just steep them longer than you did, or
> > maybe my steeping solution has a stronger flavor -- but I can't
> > believe that my steeping solution has a stronger flavor than BEET
> > JUICE, so the stronger flavor is probably a result of a longer
> > steeping time.
>
> I'm with you, Bob (not this one), on the flavor being less subtle than Bob
> (this one) posted about. I'd be curious why his eggs didn't latch onto the
> different flavors he used.
>
> My marble eggs (black tea, pickled peppers [usually jalapeno], and beet are
> my crew's favorite flavors) are not subtle in grapping whatever flavor
> they're soaked in.
>
> The Ranger

When I make Chinese-type tea eggs, the eggs are *simmered* at low temp
in the tea/spice solution. The eggs always have a strong taste of the
tea.