Tammy yesterday commented on the Marbelized Eggs; so I thought I would share the recipe with you. The recipe comes from a small book put out by the Sri Lankan Tea Board on Ceylon Tea. I received it at a past World Tea Expo, tea tasting on teas from Sri Lanka.
4 cups water
3 tbsps Ceylon black tea leaves
1 tbsp salt
1 tsp crushed pepper corns
1 stick cinnamon
Hard boil the eggs and cool under running water. Crack the eggs lightly and evenly. Bring the 4 cups of water to boil, add tea leaves, pepper, spices, and salt. Add the eggs and simmer 30 minutes. Keep overnight and remove shells. Note: they suggest serving in a salad, I just served separately in a bowl.