1. Wash the eggs and prepare other ingredients.
2. Add appropriate amount of water to all auxiliary materials. I use Dian black tea. If you don't have black tea, you can also use green tea. In comparison, black tea has a better color and mellow flavor, unlike green tea.
3. Put the eggs in, heat to a boil on low heat, and cook for about five minutes. If the eggs are taken out of the refrigerator, it is best to return to room temperature, or start heating with a small fire, otherwise it will easily burst.
4.
Use a slotted spoon to crack the egg skin carefully, put it in the soup and continue to cook for five to eight minutes, then turn off the heat and soak for a few hours.
The breaking strength is appropriate to cut the film inside the egg skin, otherwise it will not be easy to taste. The specific cooking time should be increased or decreased according to the size of the egg, the amount of water and the condition of the container. Mine is the time to cook until fully cooked.
