1. Ingredients: Eggs: 20, scented tea: appropriate amount, salt: 20g
2. Wash the eggs and put them in a pot with cold water. The water must be clear of the eggs. Put a little salt in the water to prevent the eggs from cracking. Turn the heat to medium heat and boil the eggs for 8 minutes.
3. Turn off the heat and simmer for 2-3 minutes.
4. Pour out the hot water after simmering and rinse the eggs with cold water. Rush to the temperature that your hands can accept and you can start knocking eggs. Don't wait for the cold to knock.
5. Beat all the eggs, add cold water, tea and salt. It is best to use the finest scented tea, the quality of the tea is the key to the success of the tea egg. I put three handfuls of tea leaves.
6. Bring to a high heat and turn off the heat to stimulate the fragrance of the tea leaves and enhance the color of the tea soup.
7. Flip the eggs so that all the eggs can evenly taste. After turning it over, cover the pot and soak.
8. Soak them for at least one day before eating. The more soaked the tea eggs, the better.
9. The tea eggs I photographed were soaked until the third day. Boil it again before eating and just bring it to a boil. (END)
10. Boil a few more tea eggs at a time and make a single item for breakfast in the morning, which is very versatile.
11. Take a bite and leave your lips and teeth fragrant.
12. The strong aroma of tea is the original flavor of tea eggs.
13. The spring breeze relieves the nose of the poet, and the fragrance is not the leaves nor the flowers.
Tips:1. Don't increase the spices and spices, because that will rob the tea fragrance.
2. Don't add soy sauce. If you add soy sauce, you will find that the tea eggs are getting harder and harder, and the tea eggs made by me this way are still brisk in the end.
