I've been terribly neglectful of all my blogs. *sigh* Sorry. I've made lots of great food since I last blogged. Today I even made Tea Eggs, which I shall post pics of. My Tea Egg recipe is slightly modified from others I found, by my use of hot peppers, brandy, and Worcestshire sauce. I also prefer to use dry tea rather than brewed tea, bec. a) I'm lazy b) I wanted more of tea flavour to my eggs.

Recipe for Tea Eggs
6 Eggs
2 Tbsp Soy Sauce
1 Tbsp Brandy or Sherry
1 dash of Worcestshire Sauce
1 Tbsp of black tea (I used a lovely Imperial Keemun Hao Ya)
4 small pieces of star anise
1 cinamon stick
3 dried red hot peppers
1 tsp of Chinese spice mixture
1 tsp of cracked black pepper

1) Place 6 eggs in pot. Fill pot with water just over the eggs. Turn on heat to med-high. When water comes to a boil, turn off heat and wait 10 mins.

2) Drain water and reserve. Rinse eggs in cold water to cool.

3) Slightly tap eggs all over so there are cracks in the egg, but do not peel.

4) Place eggs back in pot, add soy sauce, brandy, dry tea, dry spices and enough reserved water to cover the eggs.

5) Bring mixture to a simmer for 2 hours.

6) Place eggs with liquid in the fridge to keep overnight.

7) Remove egg shells and serve sliced or halved over rice.