1. Cold water the egg, boil the water and boil for 20 minutes, collect the water, and wait until the egg cools until it feels warm;
2. Free your hands to prepare the ingredients when you boil the eggs;
3. Pour the ingredients into another pot, put half a pot of water, boil and change the heat to a slow simmer to taste;
4. When the eggs are cooled until they feel warm, crack each egg with a spoon on the air-filled end;
5. Then crack the egg shell at about 120 degrees around the egg body;
6. Put the cracked egg into the seasoning pot, try to put the egg on the end of the air chamber, and bring it to a boil after changing to a medium-to-low heat;
7. Cover, simmer for 20 minutes, reduce heat and soak for 20 minutes, then boil for 20 minutes;
8. When cooking, cover with a wet towel to prevent too much odor from overflowing. After the fire is turned off, you can basically start eating, but if you want to have more flavor, you can soak for a longer time.
Tips:1. Generally speaking, black tea bags are more common. If you don't have oolong tea bags, you can put the oolong tea leaves into the tea ball and put them in the brine soup;
2. It is very important to put rock sugar in the marinated egg soup, it can well reconcile the salty and sweet taste;
3. Master Wu said that there are 20 minutes for the stewed eggs. One is to boil the boiled eggs and then boil for 20 minutes. The other is to cook the eggs for 20 minutes when they are in the brine. The third is to soak the eggs for 20 minutes after the heat is turned off. Turn on the fire and boil for 20 minutes;
4. While watching another video, the store said that their tea eggs should be soaked for three days before they are out of the pot. I think that the length of time varies. If you want to enjoy the meal, you can extend the time. If you eat freely for breakfast, you can press Master Wu said that the time is enough;
5. When marinating eggs, the side with the big egg faces up, which is the side with the air chamber.
