- 6 duck eggs
- 4tb soy sauce
- 3tb water
- 4tb Russian Caravan tea
- 4tb sugar
- 1 bunch scallions
- Cover eggs with water, bring to a boil and simmer while stirring for 1 minute. Turn off heat, cover and rest for 3 minutes. Transfer to ice bath, let cool and peel.
- Add eggs to 2-3, turning occasionally, for 1 minute. Drain. Bruise scallions, place in steamer and top with eggs.
- Meanwhile, soak tea in a small amount of hot water for 1 minute, drain and cool. Squeeze dry.
- Line wok with a double layer of foil. Add sugar and tea leaves. Heat until smoking, add steamer, cover and smoke for 3 minutes. Serve.