Marbled tea eggs with smoked-tea dipping salt
Tea
The basic recipe for marbled eggs came from my friend's parents, who are excellent cooks. I use a smokey Lapsang Souchong tea for intriguing flavor, and added some smoked sea salt and a touch of sugar to the cooking liquid. I devised a dry dipping salt as an accompaniment; the idea was suggested by dipping blends in Madhur Jaffrey's World of the East book of vegetarian cooking. The salt is also tasty as a dip for chunks of raw vegetables such as cucumber or cauliflower or sprinkled over a green salad with a lemony dressing.
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