Tea egg

This weekend I cooked a typical Chinese savory food which always sold as a snack. It is a boiled egg with tea, sauce and a little spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. 

The method of making tea eggs is to boil the eggs until fully cooked inside, then remove the hard boiled eggs from the pots and made them into the spiced tea mixture at low heat with sauce and others for an hour. When the eggs and the mixture are removed from the heat, we need to transfer them to a glass or ceramic container for a long time. The eggs can be eaten at any time; however, the longer they are allowed to steep, the richer the flavor will be. The perfect spiced-tea egg should have a perfect balance between the egg's natural flavor and the spices. 

I love them and it taste good.