With Easter just around the corner, I wanted to give you an Easter dish with a difference. I am sure you will be inundated with chocolate eggs so why not try my Marbled tea eggs with oyster sauce from my Chinese Food Made Easy book, to add an Asian flavour. They make a delicious snack and can be eaten hot or cold, but I love serving them as a cold starter. The trick is to hard-boil the egg, crack the shell lightly with a teaspoon and then re-boil in a black tea broth infused with different seasonings to create the marbled effect. Not only do they look great, all the delicious flavours from the broth impart into the egg! Yum! Wishing you all a very Happy Easter! Love, Ching x
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