On Sun, 17 Apr 2005 17:45:58 -0700, The Ranger > wrote:
> Arri London > wrote in message
> ...
> [snip]
>> 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.
>
> My Sainted Mother(tm)'s recipe doesn't mention simmering the eggs; it's a
> straight soaking, like you would color eggs at Easter.
>
> I can well-imagine the strength of flavors from simmering the eggs in a tea
> solution, though.

The recipe I use calls for simmering for 3 hours, then turning the heat off
and steeping it in the cooking liquids for another 8 hours minimum. (up to 1
1/2 days.) I did wonder if that was excessive at the time, but the results
taste good to me. Haven't made them for ages, though...

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html