I traveled by train this morning from Hong Kong back into mainland China to Guangzhou. I’ll be here for 2.5 weeks doing water birth training (we have 2 ladies waiting to go into labor) and helping to open their International Medical Care Center. I’ll also be doing staff development training in international standards of care. Should be a fun couple of weeks!
I’m still recovering from my lipo 5 days ago. At times I feel like I’m in a fog. If I sit or stand too long my legs swell up. And I miss running, dammit! I’ve searched the Internet all day for info on compression shorts for my run June 9th, because I can’t wear the ones I’m in now! 
I’m making Tea Eggs on the balcony of my room. When I went to get the ingredients earlier, I found FRESH LAVENDER!! So I threw in a TBS of that to the mix! I can’t wait to have an egg in the morning!!!
My room smells yummy! Here’s the original recipe… Add your favorite extra! I bet vanilla bean would be awesome or cardamom. Mmmmm!
Tea eggs
Ingredients: 8-10 eggs, 1 tsp. Salt, 3 cups of water, 1 TBS soy sauce, 1 TBS BLACK soy sauce, 1/4 tsp Salt, 2 TBS black tea leaves (you can get this in bulk), 2 pods Star Anise, 1 cinnamon stick.
In a large saucepan I placed the eggs and 1 tsp of Salt. I then covered it with cool tap water and brought to a boil, then turned down and let simmer for 20 minutes. I then put them in a colander and let them drain and cool for 10 minutes. When they are cool I roll them VERY GENTLY across the counter to form little cracks… DO NOT PEEL
In a large saucepan mix all the rest of the ingredients EXCEPT the eggs. Bring that to a boil, reduce heat and simmer for 3 hours. You then turn off the heat and add the eggs. Let them steep over night, at least 8 hours. You can reuse the liquid. I put mine in the fridge in a tight sealed bowl and bring back to a boil and let the eggs steep again. I have reused this liquid 3 times, then tossed. Also, you can store the eggs up to 4 days in a tight container as long as you don’t peel them. Mine NEVER last that long, lol, I eat 5 a day.
Ciao!
wow lavender eggs sounds great! I love that you do not let the limitations of your cooking situations/lack of proper kitchen to hinder your commitment to eating right. So Very Cool.
*anna
I just had one… Oh my! The lavender adds a different dimension, yum!!
Hospital folks not so keen on feeding myself… Lol, but I shall plod on and be healthy!
ohhhh sounds divine…
*anna
I have got to try these. I love boiled eggs, so these should be good.
Russell… So easy to make! You’ll be bored with boiled eggs once you’ve tried them
I need to try these again. I’ll be honest… it’s a long process and I’m an instant gratification type girl. I need to work on my patience (but I’ve learned to not pray for it!).
It is a long process, but you set it and forget it. I start mine at 7 pm, put the eggs in at bedtime and have fresh tea eggs for the morning… Yum
I have to admit, I’ve been wondering what the heck tea eggs were… I may have to try this.
When you do let me know what you think!
Are the three cups of water part of the egg boiling or the tea sauce?? I really need to try these!
Part of the tea solution… Good question! They are so yummy. And really easy, even though it’s a long process, the prep is less than 5 minutes, total.
The whole time I’ve been reading your blog I’ve wondered what tea egss were but never got round to asking. I definitely need to try this as I love eggs. Thanks. xx
Give them a try and let me know how they turn out!
Reblogged this on NoSizeZeroHere and commented:
Sounds yummy & I can’t wait to try.
YOu found lavender in Carrefour??????
I wish the ones in Beijing had those as well.
Its been forever since I went to a carrefour here.
I love tea eggs too.
xoxo
Lara Krystle “Lane” Novales
http://thinspirationaljourney.wordpress.com
http://laranovales.wordpress.com
Yup! In the same area where the bulk tea and cinnamon bark and loose rice mixes, etc. I was shocked!
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