Eggs boiled in mugwort water
On the morning of the Dragon Boat Festival, families in Hubei and Hunan hang bundles of mugwort by the door and boil eggs in a pot of the same herb. Mugwort is believed to drive away illness as the hot, damp summer begins, so an egg cooked with it is a small wish for good health, often eaten before breakfast and tucked into children's pockets in little woven nets. The whites take on a pale green-tan tint and a gentle, grassy, slightly bitter aroma, while the yolks stay rich. Serve with zongzi and a cup of tea. Fresh mugwort is sold in Chinese grocers around the festival; otherwise use dried mugwort leaves (ai ye) from a Chinese herbal shop. If you are pregnant, check with your doctor before eating herbal mugwort. Chef's tip: crack the shells gently once the eggs are cooked and let them steep, so the mugwort colour seeps into a pretty marbled pattern.
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