Tea Eggs

Name: Tea Eggs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 20 egg; Several quail eggs; 20g Purple Bamboo Shoot Tea; Some crystal sugar; Some Soy sauce; Some salt; Some pepper; 2 pcs Aniseed; 1 piece Cinnamon; Some Bay leaf; Some Fennel; Some Oyster sauce

by Xiaolan Private Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Tea Eggs

1. Soak the eggs and quail eggs for 30 minutes, then wash them.

2. Put the cleaned eggs into a pot and boil, then simmer for 5 minutes.

3. The tea leaves are packed into non-woven bags.

4. Prepare the spices.

5. Break the eggs one by one with a spoon, and then put them in the casserole.

6. Put the tea bag and spice bag in the pot, add rock sugar, dark soy sauce, light soy sauce, oyster sauce, salt (salt can be more), boil on high heat, turn to medium-low heat and simmer for 5 minutes, then turn off the heat.