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Smokey Tea Eggs

Dim Sum and Other Snack Foods

Smokey Tea Eggs
8 eggs, hard cooked twelve minutes, then rolled gently until their shells crack
2 Tablespoons Lapsang Souchong dried tea leaves
2 teaspoons thin soy sauce
2 teaspoons black soy sauce
1 teaspoon black rice vinegar
1 large lettuce leaf
1. Put all the ingredients in a large pot with two cups of water. Bring water almost to the boil, then simmer for twelve minutes. Remove and set aside for another twelve minutes.
2. Peel and discard the shells, cut eggs in half, and place them yolk side down on a lettuce leaf, and on a platter. Serve.

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