How to cook delicious tea eggs?

Tea eggs are a childhood memory for many people and can also be said to be a very famous snack. The tea eggs sold in the streets and alleys have a strong tea aroma, but the most authentic tea eggs have to be made by hand. There are many details that require special attention when boiling tea eggs, whether it is the selection of ingredients or the time. So what’s the best way to cook tea eggs?

1. Method 1

Prepare spices and seasonings for cooking tea eggs. Wash the eggs and put them into a pot (put a spoonful of salt in the pot to solidify the egg whites that may be damaged). Bring to a boil over high heat and then simmer for 5 minutes over low heat. After shocking the boiled eggs with cold water, knock two eggs against each other on your hands to break the eggshells, put the eggs into the rice cooker, add water (enough to cover the eggs), light soy sauce, dark soy sauce, salt, MSG, black tea bags (you can also use black tea bags to make tea bags), star anise (fennel), cinnamon, etc.... Adjust the saltiness according to the amount of eggs you cook and your taste, press the soup button to start cooking the tea eggs (about 1 hour), don't take the tea eggs out after they are cooked, let them remain warm in the rice cooker for 2 hours so that they can absorb the flavor better. Take the pot out of the rice cooker after 2 hours, and keep the tea eggs soaked in the pot. You can eat them the next day. Such tea eggs are fragrant and tasty.

2. Method 2

Wash the eggs, put them in a pot, make sure the water covers the eggs, and cook them over medium heat (high heat will easily cause the eggs to crack). After the water boils, immediately turn to low heat and continue cooking for 2 minutes, then turn off the heat and simmer for 2-3 minutes. After stewing, pour out the hot water, take out the eggs, and rinse the eggs with cold water. Start cracking the eggs as soon as your hands can tolerate the temperature of the eggs. This is the key to tenderness. After adding water again, add seasoning, bring to a boil over high heat, then turn to medium heat, stir in the eggs, add chicken stock, and simmer for 15 minutes over low heat. Open the lid and turn the eggs over, flipping the bottom eggs to the top so that the eggs can be evenly flavored. Continue to cook on low heat for 15 minutes and turn off the heat. The longer the tea eggs are soaked, the more flavorful they become, so you can put them in the refrigerator and eat them slowly, and then just boil them again when you want to eat them. This tea egg has a sweet taste, which is the taste of southerners. If you don’t like sweet taste, you can use less sugar or no sugar.

3. Method 3

Take an appropriate amount of tea leaves and tie the tea leaves and other spices into small bags with gauze. Wash the raw eggs, add appropriate amount of water to the pot, put the small seasoning packet into the pot, and add dark soy sauce, light soy sauce and salt. Put the raw eggs in and start cooking. After 10 minutes, break the eggs and continue cooking. When you are sure it is done, do not take it out immediately. Let it soak in the pot for 2 hours.