Category — Features
Eggs are Nutrient
Eggs are Fertility
Eggs are Cosmopolitan
Eggs are Existential.
A recipe for Chinoiserie Eggs
1/3 cup butterfly-pea flower, Clitoria ternatea
3 tsp lapsang souchong
Bring water to boil in pot.
Add everything into the water and boil for 6 minutes.
Remove eggs from the water, crack shells all over and add back into the pot.
Boil for a further 2 minutes.
Pour everything into a container and cool to room temperature.
Once cool store in the fridge and leave for one to two days.
Peel shells before eating. Serve with five spice salt.
6g five spice: water, fire, wood, metal, earth
Toast five spice in a dry pan.
Mix with salt and sugar.
This Egg is not Exotic
This Egg is not Fantasy
This Egg is not Asian
This Egg is Balanced.
By Ruby 嫦潔 White
Translation by Cammy Luk 陸穎芯
The Chinoiserie Eggs 青花茶葉蛋 are informed by elements of eastern medicine, food philosophy and gender identity. This egg is not culturally authentic but rather culturally aesthetic, steeped in Chinese tradition and collective histories.
They are muse on the classic tea egg, soaked in smoky lapsang souchong and stained blue from the alleged aphrodisiac, Clitoria ternatea, aka Asian Pigeonwings. A flower commonly used in South East Asian cuisine, it was “discovered” by a male colonial botanist, Georg Rumphius, of the Dutch East India Company. The Western name is due to its visual affinity to the *clit*.
The eggs were born from the larger installation Meridian, 經絡 (2019) I did as part of Nectar, a group show at Māngere Art Centre. Artists were instructed to select a Goddess, I settled on the patriarchal absurdity of the ‘Domestic Goddess’.
Nectar shower at the Māngere Arts Centre, 7 December 2019 – 15 February 2020.
Photography: Aaron McLean