星期二，我做義工的學習中心舉辦 Potluck。早早我就在盤算要帶哪種食物，既有特色，重點是：冷了還是很好吃。想了很久，就想到茶葉蛋，於是我上網找了很多不同的食譜，最後決定出自己的版本。做完之後原本擔心老外看到顏色這麼黑，味道這麼濃，會感到很害怕。沒想到，大受歡迎，還有兩個美國人跑來跟我要食譜。所以，我再次把食譜打成英文，大家可以參考一下。做出來的結果跟上圖很像，撥開殼就有漂亮的花紋，大家都覺得很神奇。
那天因為帶了阿德一起出席，所以又多做一道越南春捲。等到買到相機，改天再做一次的時候就把他拍下來。非常適合帶去參加Party，賣相好，西方人的接受度很高。
Ingredients:
(1) 12 Eggs
(2) 2 star anises
(3) 2 thin slices of ginger
(4) Rock sugar ( or 1 tsp of normal sugar ) 其實就是冰糖！
(5) 2 ounces of soy sauce
(6) 2 ounces of rice wine
(7) 3 Lipton tea bags ( black tea )
(8) 1 table spoon of Chinese tea – optional
(9) 1 pinch of Chinese five-spice powder – optional
(10) 1 tsp of salt
(11) Water – 5 ounces for start
Steps:
(1) Boil the eggs in slightly salted water. ( it will prevent the eggs from being broken.)
(2) Crack the eggs evenly with chopsticks or forks but not break them. ( keep the shell on eggs.)
(3) Optional: prick each egg twice with a clean needle. (deep to the yolk, so the yolk can take in more sauce )
(4) Put all ingredients except the eggs to a pot and bring it to boil.
(5) Throw the eggs into the pot and add water to cover all the eggs.
(6) Simmer for 20 mins at low heat.
(7) Take out the tea. ( otherwise the sauce may become pretty bitter)
(8) Simmer for another 2 to 3 hrs.
(9) Once it cools down, you may refrigerate it.*
(10) Reheat it before serving.
*The eggs need to sit in the broth at least overnight. The longer they sit in the broth the stronger the taste could be. ( up to three days).
Tips: the original recipe calls for Chinese tea only. In case you can not find it, you can use Lipton black tea. I use the combination of both tea ( the proportion as above described) for the potluck.
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