that sounds tasty!

That sounds amazing. o.o

tea eggs are best eggs

these ones don't look very marbled like most tea eggs do, though

Really these would have been a lot better with a lower grade, or older eggs. What happens with newer, higher grade eggs, is all the colour gets soaked up into the inner membrane...which tears away with the shell when you peel it off.

aaaah! so that's what happens!

"*DROOLS*
Those look good..."
--Rancocas Clifton
(one of my raccoon characters)

I would love to try making tea eggs, but the thing that's always confused me about them is... doesn't boiling them twice risk bringing out the sulfur in the yolk? Yours don't look overcooked at all, not even in the slightest. I'd be afraid that cooking them twice would overcook them.

Also, yes, the old eggs thing is so important. It's kind of counter-intuitive, actually. You'd think that fresher, better quality eggs would make better boiled eggs, but no they're such a huge nightmare to peel like that. *_*

Key prefix: Par-boiling the eggs. Basically, a short boil for about 5 mins so the albumen solidifies, but the yolk (and thus, the sulfur) has yet to cook. Crack, then cook all the way through in the tea. Something else to consider; if you have an electric kettle that allows you to set the temperature, you can leave the cracked eggs in there all day at 165F, and it won't draw out the sulfuric tones from overcooking them. It's effectively the same as onsen tamago or "Japanese hot spring eggs". Traditionally, they throw all their eggs in a basket, and put it in their hot spring, which never got hotter than 165F. Go to work, come home, ready to eat eggs.

Ah ha! Yes, my lack of reading comprehension rears its ugly head! Many of the websites I've seen with instructions on how to do this omit the 'par-' prefix from the boiling instructions, leaving me wondering how the eff they're cooking their eggs without turning them into an inedible chemical weapon. Unfortunately there is nothing as civilized as a temperature-select electric kettle available to me (if only!). Normally I cook my eggs by bringing the pot up to a boil, putting the lid on, and taking it off the heat to rest to allow the remaining heat finish the cooking process, which I suspect has the similar effect as the hot spring method of keeping the temperature low enough to not overcook them.

I love hard boiled and soft boiled eggs and eat them quite frequently. Tea eggs sound delicious as well as beautiful; I will have to try making them sometime. :)