Tea Eggs (13/26)

The distinct aroma and deep brown appearance of tea eggs are unmistakable. Boiled in a spiced-tea broth consisting mainly of Chinese five-spice, soy sauce and black tea, the eggs originate from China in the Zhejiang region. It has become a common and nutritious treat not just locally, but also in Taiwan, Malaysia and Indonesia. This herbal snack is also known as Marbled Eggs due to the marbled pattern that appears on the eggs when you peel off the shells.