So, I made tea eggs, a classical Chinese snack, mainly ‘cos I had two eggs, and a lot of time on my hands:

(Wikipedia picture, because my egg shells went into the trash, and the H just threw the trash out, before I thought of taking any pictures for posterity)

Basically, hard-boil eggs, crack them, and then steep them in a simmering mixture of soy sauce, spices, and tea leaves. The mixture seeps through the cracks, and into the eggs, giving them this marbled appearance. I used the fast version; normally you’re supposed to crack the shells, let the eggs simmer over low heat for a bit, and then let them brine in the sauce for a couple of days. The H came home as I was cracking the shells, revealing the beautiful network of tea marbling on the surface of the eggs. His first reaction was “what the heck is that?”

I am now trying to convince him to eat the other egg 🙂

(the sekrit baking project went fine–the criteria being that my husband, after tasting a bit, looked at the plate full of pastry, and said, “Surely you’re not bringing all of those to work?” If he wants leftovers to eat himself, we can take it the thing doesn’t taste horrendous…)