Recipe: Jasmine Eggs (using jasmine and tangerine peel)

JASMINE EGGS
"These eggs require some planning, but they are a delicious and unique appetizer."

6 eggs, hard-boiled
3 cups water
3 tablespoons jasmine tea leaves
2 tablespoons soy sauce
2 to 3 pieces of dried tangerine peel, pith removed

Tap the shells of the hard-boiled eggs just enough to crack them.

Combine water, tea leaves, soy sauce, and tangerine peel in a medium-size pot over high heat.

When tea mixture begins to boil, tower heat and place cracked eggs in pot. Cover the pot and simmer for 3 hours.

Remove from heat, cool to room temperature and then refrigerate 8 hours or overnight.
Remove eggs from liquid and peel and slice before serving.

Makes 6 servings as an appetizer or snack
Used by permission to Recipelink.com from Chronicle Books
Source: Tea by Karl Petzke, Lessley Berry, Sara Slavin