An Egg-sellent Kitschmas: "Chinese" Eggs

[@dondevries1080]

Good evening, Boys! I laughed so hard at the intro, "What's Christmas without a little Cultural Insensitivity.". I am enjoying Kitschmas. It has been Egg-strordinary.

[@WmAnnis]

Watching Dr. Husband chase those half-eggs around the plate was surprisingly entertaining.

[@gusleama]

It was an award-worthy chase scene!

[@dalehoustman4737]

Christmas ain’t Christmas without a home visit by the two Doctors. Your newest Checkered Past just “dropped” (as the kids say) and I look forward to listening. In the meantime - once your latest albumen has gone gold - both of you have a last Merry Christmas before the new Dark Ages descends upon us. Ho ho ho ho ho ho ho…

[@renhoc]

Chinese person here -this is a Chinese recipe but the recipe isn't right. You're supposed to keep the eggshell on and crack it so the egg ends up with a nice crackle pattern on the outside. I think you're also supposed to marinate it overnight? I think it's also underspiced. If you're willing to try this again I would search for 'Chinese Tea Egg' recipes. Happy Kitschmas! ❤

[@DoctorBobbsKitschen]

oooh, thanks! Yes, the recipe was very unclear about a lot of things, and they didn't like spice in the 1950s! I may just try it again, the simmering broth was very delicious!

[@JamesHill-lj2dy]

You really did not marinate the eggs long enough. Give 'em a couple of days in the broth.