With Easter just around the corner, Dilmah tea has created this delicious recipe to make this long weekend!


  • 2 tablespoons of Dilmah Ceylon tea

  • 15ml dark soy sauce

  • 100ml light soy sauce

  • 2 cloves

  • 2 star anaise

  • 1.5l chicken stock

  • 20 quails eggs

  • 2 cups good quality chocolate (chopped)


  • 1.

    Add all the ingredients except for the quail eggs into a pot and simmer for 20 minutes.

  • 2.

    Place the eggs in the liquid and cook for a further ten minutes.

  • 3.

    Remove the eggs and gently crack but do not peel

  • 4.

    Return the eggs to the liquid for 1 hour (and upto 3)

  • 5.

    Peel the eggs when ready to serve

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