Spiced Tea Egg
by Scarlett WH
Favorite
Difficulty
Easy
Time
24h
Serving
2
1. Prepare raw materials;
2. Put tea, star anise, cinnamon and bay leaves into the seasoning steel ball;
3. Paste the cleaned green leaves on the surface of the eggshell;
4. Wrap the eggs with green leaves with moistened gauze;
5. Then tie up the gauze with yarn, so that it cannot be moved;
6. Put cold water in the pot, place the eggs, then put the seasoning balls in, add appropriate amount of salt, soy sauce and sugar;
7. Turn on the fire, turn to a low fire for eight minutes after it is boiled;
8. After turning off the fire, continue to soak in the tea water for one night;
9. Then take it out and cut the gauze.
Tips:1. If you choose powder-shelled eggs, the pattern will be more obvious; because I am preparing for outings, it is more hygienic without shelling; if you eat at home, you can boil the eggs before shelling, and the pattern effect will be better.
2. Choose various patterns of vegetable leaves and leaves in advance, and clean them; note that if you put them on the shelled eggs, you must choose edible vegetable leaves;
3. The green leaves must be moistened with water, so that the green leaves can be more compliant on the eggshell; the gauze wrapping the eggs should also be moistened with water to make it easier to wrap the eggs; then tie them with yarn, and be careful not to move the eggs;
4. Put the eggs in a pot under cold water, and put the prepared five-spice seasoning and tea at the same time, and then add the appropriate amount of salt, soy sauce and sugar. Note that the salt should be more than usual; turn off the heat for eight minutes after boiling, and don’t take it out in a hurry. It is better to soak for a few hours or overnight.
