Andy Liang shows how to make tea eggs, a popular Hong Kong and Chinese street food. The eggs get their marbled look and deep flavor from a long steep in a mixture of soy sauce and black Chinese tea flavored with spices.
These delicious and crave-worthy eggs are served over a bowl of warm white rice with a drizzle of rich sesame oil and toasted nori sheets for a wholesome meal.
Get the colors and flavors of the rainbow with these party-ready deviled eggs. From avocados to beets, these extra ingredients bring summer to the plate.