[Eggstatic about eggs]

That's a common misconception in the West.  (Ditto that soy sauce is to be poured onto everything on the plate, no matter what is on the plate)

 

There are many recipes where soy sauce is not used.  Personal preferences also enter into this issue.  Perhaps it might be worthwhile to pick up a cookbook or two on Chinese cuisine one day, of whatever regionality, and browse through it?  (Preferably written by a chef-author who is either Chinese or knowledgeable about the various cuisines :-) ) 

 

Thanks for clearing that up. My statement about soy sauce was more like a joke than any serious intention, sorry if I offended you. Note taken.

[Eggstatic about eggs]

They are everywhere in China. In small convenience stores and from street vendors. Most restaurants will find some, too.

 

Basically the eggs (chicken or duck) are hard boiled as normal, or somewhat longer than normal. They are then allowed to cool and the shells are cracked but not removed. A second boiling (actually more of a simmering) then takes place in a spiced, black tea mix. The spicing varies regionally. Often soy sauce is also added to the tea mix. After a minimum of  20 minutes but probably much longer, the heat is turned off and the eggs left to steep in the tea liquid for several hours. 

 

Mr Google has many recipes. With many variations. I like this one.

 

Thanks for the details! I will definitely try it. I guess Chinese don't have much recipes without soy sauce, if there are any  

[Eggstatic about eggs]

 

Occasionally, I will buy tea eggs. Chicken eggs usually, boiled in tea and spices for hours. The shells are then cracked and crazed then the eggs soak for hours more.

 

The local supermarket has goose eggs and I did buy them out of curiosity, but although they were enjoyable enough, they are a bit too large to be practical for me.

 

I never heard before about boiled eggs in tea. Can you explain this technique in details, I am very eager to try it?

[What Wine Are You Drinking Today?]

I am drinking Denbies Pinot Gris, which is one of my favourite. It's an excellent soft wine, gold in colour.

[Favorite/Best Italian Restaurants in London]

I always enjoy a lunch or dinner in Trullo. It's located in N1 2LH.

[Greetings from London]

Hello there, I am very excited to join you guys. I am an amateur in cooking, but I am kinda stubborn and I plan to become very good at it. Hope you can help me. See you around