OU Memory #2 - Lunch talk

Had a quite long history of having lunch with Charlie at the Hub since we became language partners during my study and later he became my friend and adviser. Always great to receive support, morally and professionally, when in need. Most of the time it was about intercultural chats and food has been an everlasting topic.

So this is a new offer on the Chinese way of cooking eggs with tea leaves in brown soy sauce. When eggs are boilded for some minutes, cool them down and break the shell with cracks on it. Boil them again with tea leaves and later add soy sauce and a bit salt. Leave it overnight so that the cooked egg white soaks the taste , aroma, and colour through the cracks. When removing the shell, you will capture an inviting smell of the tea fragrance and see the marble effect on its egg white. And a big bite is very necessary.

It matched with Charlie's lunch perfectly.