How to make delicious tea eggs

Tea eggs are an indispensable food in our breakfast. Compared with boiled eggs, tea eggs taste better. In fact, the method of making tea eggs is not complicated, but it takes a certain amount of time. If you want the tea eggs to taste good, you need to prepare the spices more comprehensively. At the same time, we also need to pay attention to the soaking time of the eggs. The longer the time, the more flavorful the tea eggs will be.

Tea eggs, a famous Chinese snack and one of China's traditional foods, are available in most parts of the country. It is a kind of flavored boiled egg with tea added during the cooking process. Because of its simple preparation and easy to carry, it is often cooked and sold in small pots at stations, streets and alleys, and places with a lot of tourists and pedestrians. It is inexpensive and of good quality. It can be used as a meal or as a snack in your spare time. It is both practical and interesting. Because tea has the function of refreshing the mind, adding a little tea during the boiling process will make the boiled eggs brown and yellow in color.

Homemade Tea Eggs

Ingredients: Eggs

Accessories: star anise, cinnamon, pepper, bay leaves, tea, five-spice powder, salt, dark soy sauce, sugar, chicken essence

1. Wash the eggs and put them into the pot. Make sure the water covers the eggs and cook them over medium heat (high heat will easily cause the eggs to crack).

2. After the eggs are boiled, immediately turn to low heat and continue cooking for 2 minutes, then turn off the heat and simmer for 2-3 minutes. (Don’t cook it for too long, or the eggs will become overcooked.)

3. After stewing, pour out the hot water, take out the eggs, and rinse the eggs with cold water.

4. Start cracking the eggs as soon as your hands can tolerate the temperature of the eggs, and make sure to crack them while they are hot.

5. After adding water again, add seasonings: star anise, cinnamon, pepper, bay leaves

6. Add half a bowl of dark soy sauce and half a bowl of sugar.

7. Add five spoons of salt and five-spice powder

8. Bring to a boil over high heat, then turn to medium heat, flip the eggs, add chicken stock, then simmer for 15 minutes over low heat. (Because there are many eggs this time, the soup is easy to overflow, so the lid of the pot is slightly open when cooking on low heat)

9. No need to turn off the heat, turn the eggs over and put the lower eggs on top, so that they are evenly cooked and more flavorful. After turning them over, continue to cook on low heat for 15 minutes.

10. Soak the eggs for at least one hour after turning off the heat before eating. The eggs will taste better and better as they are soaked in the soup for a longer time. It is best to cook it again before eating, just boil it.