Tea eggs are a cherished Taiwanese snack, often associated with renewal and good fortune. The egg is marbled with tea and spice, a pattern said to resemble ancient currency. It’s a dish I return to at the start of the year. Deceptively simple, and once considered a luxury. — Bonita Kye

Mom’s Tea Egg Recipe
Makes 12 eggs

Ingredients
12 large eggs
6 cups water
¾ inch fresh ginger, thinly sliced
5 tbsp soy sauce
2 tbsp loose oolong tea
3 star anise pods
1 small piece cinnamon (about 3 inches)
3 bay leaves
5 whole cloves
1½ tsp Sichuan peppercorns
½ tsp fennel seeds
1 tsp salt
2 tsp light brown sugar

Make the marinade
In a large pot, combine the water, ginger, soy sauce, and spices. Bring to a boil, then lower the heat and simmer gently for 10 minutes. Remove from heat, add the tea, and let it steep as the liquid cools.

Cook the eggs
Bring a pot of lightly salted water to a gentle boil. Add the eggs and cook for 7½–8 minutes for a medium-boiled center. Transfer to an ice bath and let cool.

Crack
Tap each egg gently all over with the back of a spoon, creating fine cracks while keeping the shell intact.

Marinate
Add the eggs to the cooled marinade, making sure they’re submerged. Cover and refrigerate for 24–48 hours. (I prefer 48.)

Serve
Peel just before eating.