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!
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.