Sweet Misa

I'm talking to my husband and he says "Misa, did you put some eggs in tea this morning?"
"Last night, but... yes."
"Well... why?"

So, here's the thing: no answer I give my husband is really going to sound good to him. He doesn't like eggs, anyway. And so, "tea eggs" wouldn't sound good to him. But they're really tasty to me! Tea eggs are normally made with regular black tea, various spices, and some orange peel. It's mostly a Chinese thing. After hard-cooking the eggs, you gently crack the shell - you're trying to get through the shell but not the membrane on the inside. Then, you simmer the eggs in the tea/spice/orange peel mixture for an hour or two. I didn't have two hours and my stove doesn't like to keep an even temperature, so I attempted to simmer for about an hour, then left to "marinate" overnight. And I didn't have orange peel, so I used lemon extract. And instead of black tea/spices, I used chai tea. Chai tea actually has most of the spices that are normally used for tea eggs, so that worked out well.

I wish I'd gone for two hours. I can taste a small hint of the chai. It's yummy but I wish the flavor was just a bit more intense.

I forgot to take a pic, but I found this excellent pic by somebody who DID remember! Also, check out the inside of the shell. It's beautiful.

I cooked four eggs. Two remain. They're in my bento box, for lunch tomorrow.