This is a great recipe for your Easter brunch this year. It is adapted from the recipe in the murder mystery novel “Death by Darjeeling” by Laura Childs.

3 cups of water and 8 eggs

– Put water and eggs into a saucepan, bring to boil. Reduce heat and simmer for 5 minutes. Remove eggs with a slotted spoon and place on a plate.

2 Tbsp. loose, black tea (we love to use Lapsang Souchong)

1 Tbsp. soy sauce

1 tsp. salt

– Add both to the hot water

– Crack eggs carefully by rolling them on the counter top, breaking the shells evenly, do NOT peel.

– Place the eggs back into the hot tea water and simmer on low for 1 hour.

– Remove pan from stove and leave eggs for another 30 minutes in pan.

– Remove the eggs and let them cool. Peel eggs, place in bowl, refrigerate. The marbleized pattern will intensify over night.

Blend the egg yolks with Wasabi (Japanese horse radish), mayonnaise and crab meat for an oriental twist.

Try using a different tea to get different colors… like Hibiscus for red!

Let us know how your eggs came out…post pictures and tell us what tea you used!