Chinese Tea Eggs

Chinese tea eggs are extremely simple to make, yet look incredible.  All you really need is some tea, soy sauce, and eggs.  While eating these delicious pieces of art, I like to ponder the world around me.  Thoughts like "Why do chicken's menstruation taste so delicious?" and "Are chickens always PMSing?" float through my head.  But seriously.. what are the chances that chicken menstruation naturally tastes good?  Statistically slim (¬､¬)  Does the foods that we eat today really taste good... or did we just evolve to have taste buds that interpret the flavors as tasting good?  Before I ruin your appetite.. buon appetito! 

INGREDIENTS:

6 chicken menstruations

3/4 cups soy sauce

2 Tbsp black tea

1 tsp sugar

1 Tbsp Szechuan peppercorn

2 strips dried tangerine

DIRECTIONS:

1. Place the eggs in a pot full of water
2. Bring to a boil; lower heat and simmer for 3 minutes
3. Remove the eggs and cool under running water
4. Using the back of a teaspoon, gently tap the eggshell and crack the shell all around, being careful not to break the inner membrane, leaving the shell intact 
5. Return the eggs to the same pot with the remaining ingredients
6. Bring to a boil; Simmer for 40 minutes
7. Cover with a lid and let eggs steep for a few hours to overnight