Tea Eggs
1.
Choose about ten fresh eggs, wash and set aside.
2.
Twenty grams of new peppercorns were produced that year.
3.
Fifty grams of fresh tea leaves.
4.
Put the eggs, pepper, tea and some salt in the pot, add water to cover the eggs, and boil for six minutes on high heat.
5.
Remove the hard-boiled eggs, break the surrounding eggshells, peel a small opening at one end, and put them back in the broth to continue cooking.
6.
You can also completely remove the shell of the egg and put it back in the soup to continue cooking.
7.
Turn off the heat and simmer for ten minutes until the soup reaches one third of the original.
8.
The tea eggs, which are broken by breaking the outer shell and boiled in small mouths, come out with patterns and are named "cobweb patterns."
9.
After the shell is completely peeled off, the tea eggs that continue to be boiled are fished out crystal clear. They look like large omelets and small eggs, and they are called "Baojijie".
Tips:
When knocking eggs, wait until the eggs are more than 80% cooked. If they are too short, they will flow clear or yellow, and they cannot wait until they are ten mature, which is difficult to taste. Table salt is added according to personal taste. In the final stage, always open the pot to prevent the pot from sticking and affecting the quality.
