Homemade Tea Eggs

Homemade Tea Eggs

by Teacher Kong teaches cooking

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

3

We have the habit of braising dishes here. After braising beef, chicken feet, and pork head meat, we put some eggs in and boiled together with tea leaves, rubbing oily water, rubbing the fragrance of tea, and melting them into the eggs.



When I was young, my grandma would often boil tea eggs for us on a coal stove, and the fragrance of tea eggs wafted throughout the kitchen. The tea eggs must be simmered and cooked slowly. Through the tempering of time, the flavors of tea and various spices are slowly immersed in the eggs.



One by one, the light brown tea eggs floated in the fragrant soup. Picking one out, the process of peeling the shell is very pleasant. It is happier when you see the brown lines on the egg whites, because knowing that this tea egg must be very tasty!



Life is like a tea egg, and it needs cracks to taste. For boiled eggs, lightly pat the eggshells, soak or boil for a long time, let the flavor merge into the eggs through the cracks in the grain, and leave a mysterious pattern on the egg whites. Slowly simmered delicious, often contains the kind of wonderful flavor full of ritual, so let’s taste today’s tea eggs together

Ingredients

Homemade Tea Eggs

1. Wash the eggs, put the eggs in cold water in the pot.

Homemade Tea Eggs recipe

2. Cook on medium heat for about 8 minutes and remove. (You can add a spoonful of salt to the pot to solidify the egg whites that may be broken.)

Homemade Tea Eggs recipe

3. Remove the boiled eggs and soak them in cold water for a while.

Homemade Tea Eggs recipe

4. Then gently crack the eggshell. (Keep the eggshell cracked but connected intact.)

Homemade Tea Eggs recipe

5. Add 7 minutes full of cold water to the pot again, and put the eggs with the cracked shells into the pot. Add star anise, cinnamon, bay leaves, tea, dark soy sauce, and salt, and bring to a boil. (If you want the tea and eggs to be saltier, you can add more salt or light soy sauce. Soy sauce is mainly for coloring.)

Homemade Tea Eggs recipe

6. Bring to a boil, turn to low heat, and simmer slowly for about 1 hour. Watch the egg whites darken in color and turn off the heat when you smell the aroma. (You can also cook for a while, the longer you cook, the more delicious it will be. After cooking, soak in the pot overnight before taking it out to taste, the flavor will be more delicious.)

Homemade Tea Eggs recipe

7. Don't rush out the boiled tea eggs. It is best to soak them in a pot overnight before taking them out for the most delicious taste.

Homemade Tea Eggs recipe

Tips:



TIPS


1 / The choice of tea is best to use dark tea such as black tea, Pu'er, Dahongpao, etc. Green tea such as Longjing is not recommended. (Black tea is rich and mellow without bitterness. The boiled tea leaves have a strong egg-flavor and bright color. In addition, black tea does not hurt the stomach, because black tea is made by fermentation and roasting, and the content of tea polyphenols in the tea will be reduced. Correspondingly, the irritation to the stomach is reduced.)

2/ If you want to make the tea eggs more delicious, break the eggs before boiling, or put them in the refrigerator overnight after boiling, and then reheat them for consumption.

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