Easy Tea Egg
by Misty soul
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Clean the eggs
2. Pot under cold water, boil for about 5 minutes after the water boils
3. Beat the eggs one by one to crack the egg skin
4. Add a small bag of tea and egg seasoning packet, then add 1 star anise and a few bay leaves
5. Add 2 tablespoons of soy sauce, if you like darker colors, add 1 tablespoon of dark soy sauce, and add some salt
6. After boiling, taste the saltiness. The saltiness of the soup should be 2-3 times higher than the saltiness of the usual stir-fry. Otherwise, the cooked tea eggs will taste too weak and not tasty. I probably added 4 seasoning spoons of salt
7. Turn to low heat and cook for 15 minutes after high heat
8. After the soup is cool, transfer the tea eggs to an airtight container, pour the soup, and soak for a few hours to make it more delicious.
