Cathy Erway

Cathy Erway's most recent book is The Food of Taiwan. She blogs at Not Eating Out In New York, hosts the weekly podcast “Eat Your Words” at Heritage Radio Network and is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. 

THOUGHT EXPERIMENTCathy Erwaytravel, China, Malaysia, Russia, Cuba, India, Iran, US, Calcutta, Chinese-Cubans, Indian-Chinese fusion, Sino-Indian cuisine, Bengali, dimer dalna, coffee eggs, turmeric eggs, egg curry, Persia, Taiwan, tea eggs, eggs, chaye dan, tea leaf eggs, stew eggs, hardboiled eggs, Chinese eggs, eggs in Chinese food

Hardboiled Wonderland & the Eggs of the World

Cathy Erway imagines a tea egg diaspora

THOUGHT EXPERIMENTCathy Erwaytravel, China, Malaysia, Russia, Cuba, India, Iran, US, Calcutta, Chinese-Cubans, Indian-Chinese fusion, Sino-Indian cuisine, Bengali, dimer dalna, coffee eggs, turmeric eggs, egg curry, Persia, Taiwan, tea eggs, eggs, chaye dan, tea leaf eggs, stew eggs, hardboiled eggs, Chinese eggs, eggs in Chinese food
Hardboiled Wonderland & the Eggs of the World