A Chinese specialty prepared by hard-cooking eggs, crushing (but not peeling) the shells, then simmering the eggs in strong tea for about an hour. The tea seeps through the cracked shell, thereby flavoring the egg and giving it a marbleized appearance. Tea eggs are usually served as an appetizer.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.