Spiced Tea Quail Eggs
1.
Soak the quail eggs in cold water. Don’t rub them too hard. The skin of quail eggs is very thin. You must handle it gently.
2.
Ingredients: tea, pepper, bay leaf, star anise, rinse with a filter in the tap
3.
Put a proper amount of water and ingredients in the pot to bring to a boil, put the quail eggs, add 2 tablespoons of salt and cook for about 20 minutes on medium heat. At this time, the quail eggs are cooked through but still not tasty. Turn off the fire and simmer for 30 minutes. Minutes or half a day
4.
It is best to boil quail eggs on medium heat when they are just put down, then turn to high heat and boil for a while before turning off the fire source (so that the egg liquid will not burst prematurely and affect appetite). Pick them up one by one with a spoon and peel them before eating. The scent penetrates into the egg and it tastes great
Tips:
Quail eggs are easy to peel after being cooled. After a little knock, pull the white layer of egg coat with your hand and gently pull it off. This is also skillful. The egg shell was cooked before peeling. Put the eggs in cold water and soak them for a while, and they can be easily removed by picking them up. This method is not recommended for boiled tea quail eggs. The longer the boiled tea eggs are soaked in the tea water, the better the taste. You can also wait for the quail. After the eggs are cooked, break the shell with a spoon to let the tea smell slowly infiltrate.
