Dragon Fortune Eggs Recipe

How to make it

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• Start with 4 to 6 white hardboiled eggs
• Leave the shells on
• Gently crack the eggshell with the back of a spoon all the around the egg to cause "crazing". This creates the spider web effect once the shell of the egg is removed.
• Crush Dragon's Blood and Allspice with mortar and pestle similar to the one shown. (The one in the photo can be purchased at many Herbalist shops in Chinese herbal stores.) The brass item shown is perfect for crushing resins and some of the very hard nuts and herbs.
• Try to find an herbal teapot (or other Chinese stoneware or clay pot) like the one pictured and avoid the use of metal pans or containers to boil the eggs and herbs in. A crockpot is a good substitute.
• If a stoneware container is not available, use stainless steel.
• Use enough water to cover the eggs, 4 cups maximum usually in the Chinese herb pot otherwise if too much water is used it will boil out of the pot's spout
• Simmer over very very low heat for an hour.
• Turn off the heat and let the eggs steep for another 30 minute to and hour or overnight if you like. The longer the better.
• Once you have removed the eggs, strain off the liquid and serve it hot with the eggs as a tea drink. This is why I leave out the soy sauce and the salt. Otherwise, you can strain the liquid, add some addtional water to a large stewing pot and toss in a cut up chicken. In this case you can add soy sauce and other spices to taste.
• Remove the shells from the eggs and rub them with sesame oil for added flavor and to make them pretty and shiny ! : )
• Serve as I have shown above with pickled ginger, the kind you would use for sushi and a small dish of tamari or soy sauce.
• A small green salad, Japanese pickles and shredded daikon radish also go very well with these eggs.