Tangerine Tea Eggs
|Water||4 Cup (64 tbs)|
|Black tea leaves||2 Teaspoon|
Place the eggs in a saucepan, cover with water, bring to a boil and simmer for 1 hour.
Remove from the hot water and plunge into cold water for 1/2 minute to cool.
Crack but do not remove the shells.
Bring the water in the saucepan to a boil again and add the tea leaves, salt and tangerine rind.
Lower the eggs into this mixture and simmer for another 2 hours.
Turn off the heat and let the eggs stand in the liquid for 1/2 hour.
Shell the eggs and cut into quarters lengthwise.
The yolks should be soft again because of the long cooking time