TEA MARBLED QUAIL EGGS WITH DIPPING SALTS (Chinese, for ten)
30 quail eggs
8 Lapsang souchong tea bags
2 tablespoons black peppercorns
2 star anise pods
soy salt (see note)
urfa pepper flakes (see note)
1.In a large saucepan, cover the eggs with 3 inches of water and bring to a boil. Remove the pan from the heat, cover and let stand for 5 minutes. Using a slotted spoon, transfer the eggs to a work surface. Tap the eggs all over with the back of the spoon to crack the shell. Add the tea bags, peppercorns, star anise and 1 teaspoon salt to the water in the saucepan, stirring to dissolve the salt. Add the eggs and refrigerate overnight.
2. Drain and peel the eggs. Put the soy salt in a small bowl. Season the urfa pepper and curry powder with salt and transfer to small bowls. Serve the marbled eggs with the dipping salts.
NOTE: Soy salt is available from specialty shops and chefshop.com. Urfa is a fruity, mildly spicy Turkish pepper. It is available from specialty shops or from www.vannsspices.com.
from Food and Wine Magazine, December, 2011