Normally we don’t celebrate holidays that apply to different nations, however, this year, my family and I find something very cool about celebrating the Year of the Dragon. I picture a parade full of color and beauty and a giant red dragon “dancing” across the crowds. What a site it must be! We had the fortune of watching one this past summer at a parade in Waxhaw, NC, and while it was a smaller version dragon, my children and I were very much in awe of the decor that goes into a dragon.
This year I decided to make a Chinese Tea Egg. Overseas, this is eaten as a savory snack or a late night snack, but I see nothing wrong with eating this for breakfast if you ask me! Tea? Egg? I know the concept sounds really strange, and I had to think over the idea of making them. I didn’t want to go through a bunch of eggs and not like the flavor. (We bakers take great care on how many eggs we have in the refrigerator – a daily check!) So my daughter and I decided we’ll test out two eggs. Enough for a good pictures, but not too many that we’re going to sacrifice good eggs! 🙂
I love the recipes I have seen out there, and one that really inspired me was from Saveur Magazine. Take a look at the picture and tell me that doesn’t look beautiful! However, I completely changed the recipe to be something unique for my blog, plus, I was scared off by the idea of using soy sauce with an egg. Way outside my box, you could say…
- 2 cups water
- 1/2 tsp. All-Spice
- 1 tsp. cinnamon
- 1 tsp. Anise
- 1 teabag of Orange tea (I used Tazo Wild Sweet Orange Tea)
- 2 eggs
Happy Chinese New Year to my readers that this would apply to!! I hope that you have a fantastic day!