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Sweet Chinese Tea Eggs


The Chinese have ingenious uses for eggs. This recipe requires cracking the eggs, a condition that often occurs naturally to eggs in a child's Easter basket.

  • 3 cups water
  • 2 tea bags
  • 2 tablespoons sugar
  • 6 hard-boiled eggs, cooled


Put tea bags and sugar in a medium saucepan with water. Bring to a boil.

Crack eggs all over with the back of a spoon. DO NOT REMOVE SHELLS. Add to saucepan, reduce heat to very low and cook for 45 minutes.

Remove pan from heat and set aside. Do not remove eggs until ready to eat. Peel and serve whole.

Serves: 4 - 6

recipe from

Contributor: John Laing for Karen Laing

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