This snack puts a new spin on plain hard-boiled eggs. Watch for the “fault” lines traveling down the cooked egg.
6 hard-boiled eggs, cooled
½ cup brewed black tea
1 dried tangerine peel
1 cinnamon stick
3½ cups water
Tap each egg very gently with the back of a spoon, until tiny lines form. Try not to actually crack the eggs.
Add eggs, black tea, tangerine peel, and cinnamon stick to 3½ cups water and bring to a boil. Simmer, covered, for 2 hours. Turn off the heat, and let the eggs sit in the liquid for a few more hours before serving.
To serve, remove the shell and cut into quarters.
Don't worry if you crack the egg — the effect of the marbled lines crisscrossing the cooked egg should still be visible.