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Dragon Eggs
August 23, 2016

I make Martha Stewart'a version of this (3 cups Earl Grey or other strong tea + 1/4 cup soy sauce). After fully cooking the eggs, shock in an ice bath, then roll on the counter to lightly crack the shells. Submerge in the tea and soy sauce mixture, but do NOT cook again. 30 minutes cook time is way too long. Let sit 3 days in the fridge in the tea and soy bath. No need to fill. Serve with black sesame seeds and kosher salt. Easier, good flavor.

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