INGREDIENTS:
12 Jumbo Eggs
2 Tea Range tea bags of your choice
8 cups of Water
1 1/2 teaspoons salt
1 teaspoon of spices or herbs of choice (optional for added flavor)
INSTRUCTIONS:
Place eggs in a large pan and cover with water. Boil for 10-12 minutes. Gently lift the eggs out of the pan and place them under cold running water for two minutes. When cold, gently crack the eggshells by rolling them on a paper towel. Do not allow the shells to detach from the eggs. Place the eggs back into the pan with the tea bags, salt, and herbs and spices. Cover with water and bring to a boil, then cover the pan. Turn off the flame and allow the eggs to sit for one hour, cooling in the liquid. Drain, then wrap the eggs in plastic wrap or place in a sealed bag.
Store in the refrigerator until ready to serve.
Remove the shells prior to serving.
The eggs will have a marbled appearance.
Serving suggestion:
Slice in half, remove yolk and use the firm egg whites as cups for deviled eggs, or for chicken or tuna salad.
Serves 12.