Eggs are one of my favourite go-tos when I wish to stay anchored, reconnect with my ancestors (since there are so many egg dishes in my heritage), and warm my body up as the weather begins to cool in September. I’ll be sharing a family recipe for Cha Ye Dan (Chinese Tea-Brined Eggs) in September’s issue of UNSEEN Magazine. They are delicious on their own, or added to a bowl of congee (recipe also in next month’s issue)!
My Cha Ye Dan recipe can be found in UNSEEN Magazine’s September’s issue.
Founder, spirit communicator and Wu shamanic occultist