Tea Eggs

Name: Tea Eggs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g egg; 6g spices; 2 tablespoons tea; 5 tablespoons Soy sauce; 15g crystal sugar

by Personality is better than beauty I

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The tea eggs on the roadside can be described as one of the most pyrotechnic foods. After a hundred years, they have witnessed historical changes. There used to be a tea egg seller at almost every station. The eggs have been boiling in the pot, steaming hot, and a faint fragrance of tea is floating in the air. Regardless of how easy it is to make tea eggs, there are actually some tricks. The choice of tea, the timing of cooking, and how to make the eggs easy to peel and not stick to the shell, and the color and luster are all these tips.
Tea eggs are eggs boiled in a soup prepared with soy sauce, spices and tea. They have a saltier fragrance than boiled eggs. The thick sauce occupies the taste buds, making it super easy to eat. Suddenly I wanted to eat boiled tea eggs, and quickly stewed a small pot. The taste was great, and the smell of tea all over the room made people feel warm.

Ingredients

600g Egg
6g Spices
2 tablespoons Tea
5 tablespoons Soy Sauce
15g Crystal Sugar

Tea Eggs

1. Prepare eggs and a variety of home-made spices (note: black tea is best for boiled tea eggs, black tea is fragrant and sweet, and the color of the boiled tea eggs is also better, and the black tea is fermented tea, and the temperature does not hurt the stomach. If you use green tea Boiled, there will be a little bitter taste, the color is not as good as black tea, and green tea is cold in nature, and it is more irritating to the stomach.)

2. Wash the eggs in a pot under cold water. When the water is boiled, boil on low heat for 5 minutes.

3. Break the hard-boiled egg shell into pieces. For the hard-boiled egg, tap the egg shell lightly to produce cracks (you can knock between the two eggs, or you can borrow a spatula at hand, or put all the eggs in one seal. Hit each other in the container, the cracks will be more knocked, and the more finely broken, it will be easier to taste)

4. Add enough water, five spoons of light soy sauce, three spoons of dark soy sauce, black tea, cinnamon, star anise, bay leaves, and salt. Bring to a boil for another 5 minutes to fully boil the aroma.

5. At this time, add eggs and 10 grams of rock sugar. (Note: Tea is not suitable for cooking in an iron pot, because the tea contains tannic acid, which reacts with iron ions to produce black iron tannate.) Boil on high heat, cover the pot and continue to cook for 15 minutes, turn off the heat. Don't take it out of the braising pot, soak overnight until the eggs are full of flavor.

6. When you wake up, you can eat the fragrant tea eggs when you heat up the pot

Tips:
1. How many tea eggs should be eaten and how much should be fished, soak them for a longer time and make them more delicious
2. Each has different tastes, so you can adjust it by yourself
3. The first-time boiled eggs should be soaked in cold water to facilitate the peeling of the eggs without sticking, and then gently break them with a spoon until the broken egg membranes are connected to each other.
4. Tap the eggs to make each egg have cracks, so that it is easy to taste when cooking, and the cooking time does not take too long.
5. Put a spoonful of salt when cooking eggs, not only has the effect of sterilization, the egg shell is not easy to burst.
6. Black tea is the best choice for boiled tea and egg tea, the taste is not bitter and the color is more beautiful, the key is not to hurt the stomach
7. For those who want to make Taiwanese marinated eggs, don’t put tea leaves. You can stir-fry some pork belly and stew together, and stew the sauce and meat into the eggs. The aftertaste is endless. To make marinated eggs, you need to boil the eggs and then peel off the shell. Make a few knife marks on the outer wall of the eggs. If you like spicy food, you can put some dried chilies in the marinade.
8. The marinade of boiled tea eggs can be reused. The old soup is sealed and refrigerated or frozen, which is a good way to save time.