I love Chinese tea eggs. With their marbled skin they're great to look at, and with their saltiness they're great to eat.
But why is this technique only used in Chinese cuisine, when eggs are popular worldwide?
What if we put a Mediterranean spin on things and boiled the eggs in a red wine stock, instead of the more common tea broth or soy sauce?
Boiled for two hours in red wine with a few spices and some green tea. Too short a time to impart much flavour, but they look spectacular. I can't wait to find out how they taste after a much longer boil.
An what of the possibilities?
What about quail eggs?