The recipe is a fairly traditional Chinese one, with my own flourish of orange scented tea for an extra boost of flavour. I think tea eggs are great, since it's nice to have some type of quick snack ready. There is another slow cooked egg dish from the Middle-East called Hamine Eggs. The eggs are cooked with onion skins which turns the whites a creamy beige. I think I'll fool around with it next...

The crock pot and tea bags are a great idea. The tea could also be put into a tea ball or wrapped in cheesecloth. I've been thinking of getting a crock-pot for days when I'm feeling culinarily challenged! They seem so easy to use.

Sarlye, since you live in Vancouver, why don't you join us in Sunday?

Karen