Tea Egg (Cha Yue Tan)

I had packets of herbal (tea) egg pouches sent to me from Malaysia by my mom, and I finally gave them a try.

Of COURSE being me, I would actually kick them up a notch using my nose and tummy rumblings.

I added more dong kuai, pak kor, kei chi and some others. I forget now, but I also added dark soy sauce and some sugar. After boiling overnight, it achieved this result:

After two days it looked even darker and more beautiful like this:

It was so delicious! I think I ate over 6 eggs within two days (of course I tossed the yolk and ate just the whites) In order to start a new batch the next time and have it as good as the first, I conserved the liquid in a container in the fridge.

Thanks MUM! For both the packets of herbs and the slow cooker!