Celebrity chef Ming Tsai prepares his deviled eggs by using half a cup of loose leaf lapsang souchong tea and soy sauce. Tsai's decision to use lapsang souchong — a smoky Chinese tea — might confuse his American fans, but the hack is commonly used to make hard-boiled “tea eggs” in Taiwan.

Tsai cracks the shells of his hard-boiled eggs and cooks them for a few minutes in a gently simmering mixture of tea and soy sauce. After taking the pan off the heat, he steeps the eggs for anywhere between three hours to overnight, before making his deviled eggs as one normally would.

Cracking the eggs allows the tea to get under the shell, giving the egg whites a web-like pattern and a lightly tanned color, while also flavoring the egg. Although Tsai prefers lapsang souchong, traditional tea eggs are made with a blend of black tea and oolong, but you can also experiment with pu’er tea.