The protein-bound sulfur found in egg yolks is needed for cytochrome P450 detoxification, the Phase 1 pathway in the liver. The dark tea creates a beautiful pattern on the eggs, reminiscent of spiderwebs. The scent of spices from the tea permeates the eggs, leaving a trace of sweet and spicy flavor. These spices also happen to be anti-inflammatory.
Ingredients
- 6 large organic eggs
- 3 teabags chai tea
- 1 tsp pink rock or gray sea salt
How to Make It
- Lower the eggs carefully into a pot of boiling water, and boil for 8 minutes.
- Drain the eggs. When cool enough to touch, hold each egg in your palm and crack the shell very gently all over with the back of a spoon but leave the shell intact (do not peel).
- Add the teabags, salt and eggs to a saucepan, adding enough water to cover the eggs. Bring to a boil, cover and simmer for 10 minutes.
- Remove from the heat, and let the eggs to cool in the liquid. Transfer the pan to the fridge to steep overnight.
- In the morning, carefully peel the eggs, and enjoy.
