are removed from the heat and transferred to a glass or ceramic container for further steeping. This method requires a shorter steeping time than the traditional method; however, the egg is less visually appealing without the marbled effect from the traditional cracked-shell method of preparation. The eggs can be eaten at any time. The longer they are allowed to steep, the richer the flavor will be. The ideal spiced tea egg has a balance between the egg's natural flavor and that of the spices. This form of tea egg is very similar to the soy egg. Appearance and flavor When the shell is peeled off, the egg has regions of light and dark brown, with a mid-brownish tone along the cracks of the shell. The yolk is yellow all the way through, though overcooked eggs will have a thin, harmless greyish layer while the core is the usual yellow. The flavor depends on the tea (type and strength) and variety of spices used. Five-spice powder adds a savory, slightly salty tone to the egg white, and the tea brings out the yolk's flavor. Regional China In China, tea eggs are a household treat. They are also sold in stores, restaurants, and from street vendors. It is deemed a popular street food that usually costs about 2 yuan. Taiwan In Taiwan, tea eggs are a fixture of convenience stores. Through 7-Eleven chains alone, an average of 40 million tea eggs are sold per year. In recent years, major producers of tea eggs have branched out into fruit and other flavored eggs, such as raspberry, blueberry and salted duck egg. Indonesia In Indonesia, tea eggs have been adopted into native Indonesian cuisine as telur pindang and the ingredients have also been slightly changed. The telur pindang is hard-boiled eggs boiled with spices, salt and soy sauce. However, instead of black tea, the Indonesian version uses leftover shallot skins, teak leaves, or guava leaves as dark brownish coloring agents. Telur pindang is commonly found in Indonesia, but it is more prevalent in Java and South Sumatra. The telur pindang is often served as part of tumpeng, nasi kuning, or nasi campur. In Yogyakarta, telur pindang is often served with nasi gudeg or just hot steamed rice. Malaysia Telur pindang (the Malaysian variation of the tea egg recipe) is said to have its roots in the state of Johor, where the cuisine is most