Even though Chinese tea eggs are immensely popular in the East, it can be difficult to find them outside of China or Taiwan. This recipe from Cynthia of Two Red Bowls and featured on the Food52 blog will taste and look great, but will apparently make your home smell like the apothecary of a wizened Chinese man.
If you are prepared to stink up the place, tea eggs provide an alternative way to boil eggs. Rather than boiling them in water, they are cooked in a mixture of black tea and soy sauce. The soft boiled eggs will crack all over, allowing the dark broth to seep between the cracks and stain the eggs in stunning spider web-like patterns. This also gives the eggs a richer flavor.