Comments on: Helen’s Easter Cooking – Tea Eggs

By: Katie

Katie — Fri, 26 Jun 2009 15:03:12 +0000

This really makes me wish I liked hard boiled eggs…

By: Helen

Helen — Mon, 20 Apr 2009 04:13:46 +0000

Oh, I’m glad people are having fun with these!
Erratum: I time in Taiwan in a gap year, not a gap (visions of being stuck in a ravine on one of those nearly vertical craggy mountains.)

By: Dr Sister Outlaw

Dr Sister Outlaw — Sat, 18 Apr 2009 05:31:20 +0000

Have been having a go this afternoon – the tea/anise/soy mixture sure smells good while they cook, they come out looking just like the picture and they taste amazing! The white is fragrant yet gelid, contrasting mightily with the firm yolk … I defy anyone to stop at one.

By: Wendy

Wendy — Wed, 15 Apr 2009 10:08:33 +0000

Ooooh, pretty. Had been led to believe this was very difficult to do. Happy to see otherwise. :)

By: Pamela Faye

Pamela Faye — Mon, 13 Apr 2009 09:36:26 +0000

I agree, they are beautiful. And so simple! I do believe I’ve got all the ingredients in the cupboard here in Warakurna (except the star anise). Will class-up the next barbeque nicely.

By: Francis Xavier Holden

Francis Xavier Holden — Sun, 12 Apr 2009 10:39:55 +0000

That fare is on Malaysian thru KL and not HK and is next week leaving 16 April. Usually fare is around $1,400 to $1,700 depending. Usually not much difference between Kaohsiung fare and Taipei fare.

It’s really an ideal side trip from HK – 1.5 hour flight

By: Francis Xavier Holden

Francis Xavier Holden — Sun, 12 Apr 2009 10:35:40 +0000

They sure look good peeled and cold on a plate in middle of the table,although they always seemed to taste best when purchased on a cold night from the 7/11around the corner. (As well as 7/11 on nearly every corner in any suburb, there are a raft of 7/11 clones on every other corner in Taiwan – they also sell a limited range of beer and whisky but no wine. Heinekin ~$0.30 aus)

The 7/11 seems to keep them an old rice cooker covered in tea water. They look like they’ve been there for weeks. The warm egg is served takeaway, around $0.20 iirc, in a small thin plastic bag.

You use the plastic bag to rub the shell off the eggs and sort of squeeze the eggs out at the top warm and clean of shell to nibble. The shell stays in the bag to be binned. (Strangely Taiwan in general does not have public rubbish bins. The theory is bins encourage rubbish. No bins make you minimise waste or take it home or ask shop to use their bin)

So anyway as me and Hel were saying Taiwan is an underated tourist destination by westerners. It’s basically a first world country with excellent infrastructure, cheap and magnificent food from everywhere especially Asian (the Taiwanese exist to eat), low cost of living and English as an official second language (all street signs are in english and characters). In most places outside Taipei white folks are a curiosity and the tourist industry is set up to rip off locals. The scams are at worst equal opportunity – at best special deals for white folk.

If you want to you can fly to Kaohsiung (KHH) from Melbourne and return 10 days later for about aus$1,200.

By: Kristen

Kristen — Sun, 12 Apr 2009 04:17:30 +0000

I’ve seen these before but never really thought that I would make them myself, until today. They are gorgeous! and they sound like fun.

You may have saved my Easter dilemma. I’m not a big fan of food coloring anyways. This is much more appealing.