These pretty, flavourful eggs are a popular snack item in south-east Asian countries. You may try this recipe with different flavourings like ginger, garlic or whole spices, just to name a few. You can even make colourful marbled eggs by adding a few drops of desired food colouring to the cooking liquid.
4 hardboiled medium eggs (with shell on)
2 teaspoons garam masala powder
2 teaspoons dried Indian tea leaves
3 tablespoons soy sauce
Salt to taste
1. Gently crack the egg shells all over by tapping each egg with the back of a spoon. Keep the shells intact and do not detach them from the eggs.
2. Place the eggs in a saucepan and add enough water to cover. Add the garam masala, tea leaves, soy sauce and salt. Bring to a gentle boil. Reduce the heat and let simmer for 30 minutes. Turn off the heat.
3. Once cooled to room temperature, refrigerate for at least 6 hours or overnight. The longer you leave them in the solution, the darker the patterns on the eggs.
4. Remove the shells and serve.