Tea Eggs

Chinese. Tea. And Eggs. Can't be Indian and Tea Eggs or Malay and Tea Eggs? As far as I know, no. Indian of course, we are all about holiness, praying, temples and vegetarianism synonymous? Okay. Okay. I shall stop with my Indian antics. No more needling the thread and needle about Indians in this pitching (Indian-Spiced Salmon)? Enough right? I better. What's in store today for these Tea Eggs. As I have already told you, the Chinese way to Tea Eggs (Rice Congee, Yong Tau Foo, Char Kway Teow & Chinese Prawn Fritters). The instant version. Meaning, you need to get the pre-packed Herbal Tea Eggs Spices. From Chinese shops of course. Quite a variety available these days. Pick whichever or ask. I bet they won't mind recommending (Chick Kut Teh). Any by far will do, or the one I have opted for. A couple of dollars only (Chap Chai & Chicken Black Vinegar) for celebration eggs. Eggs are the core ingredient. Yes. Otherwise, we can't be  naming this recipe as Tea Eggs (Egg Fish Roll, Salted Egg Chicken, Egg Curry Masala & Tofu Scrambled Eggs)? Next? Let's, can we make? We should. Tea leaves in sachet, cinnamon, cloves and dark soy sauce, simmered alongside eggs over very-very low heat or in the slow cooker (Egg Vindaloo & Fried Egg Oyster Sauce). My version, don't you think looks unique? Different? Indeed. I added potatoes (Egg Potato Curry). Anything wrong? Are you right now flipping upside down, inside out? Please don't. Conclusively, potato in tea eggs is a pride. Also, Hoisin sauce added and garnished by spring onion. Tea eggs by the way can be eaten as a snack or how about pairing alongside Rice Congee or into salad (Cucumber Yogurt Salad)?  

Ingredients
1 sachet ready made tea herbs
1/2 portion of additional herbs as given in the packet
15 eggs
3 medium size potatoes (remove skin and cut into chunks)
Spring onion as needed - sliced thinly

Sauces/Seasoning
1 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp sugar
Pepper and salt for taste (use salt sparingly)

Method:
Into a slow cooker, add eggs, potatoes, the herbs sachet and 1/2 liter of water.
Once eggs and potatoes are cooked, remove eggs and let them cool down.
Now crack the eggs gently all over and put back into the herbs soup.
Switch off the cooker and let the eggs stand inside possibly overnight.
And then, peel eggs, garnished with spring onion and ladle the soup over.