Not Enough Spiced Tea Eggs
1.
Prepare appropriate seasonings and tea leaves.
2.
The amount of tea eggs made at a time, less than 10 is a more appropriate amount. The trick is: boil in cold water, boil on high heat for 5-7 minutes after boiling.
3.
After the eggs are boiled, remove them and soak them in cold water for a while.
4.
Use this time to prepare tea water. The simple way is to use a rice cooker, you don’t have to stare at it, and you don’t have to worry about the water drying out. Put cold water in the rice cooker and add various spices and seasonings. The tea is best wrapped in gauze so that it will not be scattered everywhere.
5.
Knead the eggs gently with your hands, put the eggs in the rice cooker after breaking the egg shells, and just submerge the eggs in the water.
6.
Select the soup button on the rice cooker to start cooking tea and eggs. You don’t need to worry about this process at all. If you use natural gas to cook in a pot, you don’t have to stare at it often.
7.
Don't rush to take out the boiled tea eggs, simmer them in a rice cooker, wait for the rice cooker to cool down, and then put them in a basin. If there is plenty of time, keep the power on and keep it warm in the rice cooker for about 2 hours. This is particularly tasty.
8.
The tea eggs were soaked in this way for one night, and when they were eaten the next day, they were fragrant and tasty.
