Walk through night markets in China and Southeast Asia, and you’ll smell the unmistakable fragrance of tea eggs. They’re usually sold on the street, scooped up straight from vats of simmering broth.Also known as marbled eggs, tea eggs are characterised by dark-brown lines that cross the albumen like a cobweb – an effect caused by cracks in the egg shell.The eggs are often eaten on their own as a quick snack and enjoyed for their savoury, soy sauce flavour, with hints of tea. In China, they’re a…
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