1. Prepare 7 eggs.
2. Spices: cinnamon, bay leaf, star anise, cumin, dried chili, pepper, black tea bag (I used earl grey tea)
3. Eggs in a pan under cold water. Cook for 10 minutes and remove.
4. After removing it, let it dry until the vinegar is hot. Knock the egg to the shell
5. Put the spices in the pot. Boil.
6. After boiling, add 5 spoons of light soy sauce and 1 spoon of dark soy sauce.
7. After boiling again, add the black tea bag.
8. Finally, boil the eggs and cook them together.
9. Cover and cook on low heat for 12-15 minutes
10.
Turn off the heat and simmer for a few hours before eating!
It is recommended to cook at night, stew overnight and eat it the next morning, the taste will be more fragrant and tasty!
11. I simmered it overnight and heated it up the next day. The taste is particularly fragrant and delicious.
Tips:1. If you think it is not salty enough, you can add a little salt. \n2. Do not eat spicy spices, you can add less dried chili. My dried chili is not very spicy. \n3. The tea eggs mainly need to be braised, so that the flavor can penetrate into the eggs. Bring the soup with the stew
