Tea eggs
Overview
The tea eggs that leave a mouthful of flavor are shared with everyone. This method of making tea eggs does not require the addition of any spices. The rich tea aroma is the original flavor of tea eggs. How can you eat tea eggs that are fragrant and the protein is bouncy but not hard? Here are the tips.
Tags
Ingredients
Steps
-
Ingredients to prepare: eggs: 20, scented tea: appropriate amount, salt: 20g
-
Wash the eggs, put them into a pot and add cold water. The water must cover the eggs. Put a little salt in the water to prevent the eggs from cracking. Bring to a boil over high heat, then turn to medium heat and cook the eggs for 8 minutes.
-
Turn off the heat and simmer for 2-3 minutes.
-
After simmering, pour away the hot water and rinse the eggs with cold water. You can start cracking the eggs once they reach a temperature your hands can accept. Do not wait until they cool down before cracking.
-
Crack all the eggs, add cold water, tea leaves and salt. It is best to use high-quality scented tea. The quality of tea leaves is the key to the success of tea eggs. I put three handfuls of tea leaves.
-
Bring to a boil over high heat and then turn off the heat to stimulate the aroma of the tea leaves and enhance the color of the tea soup.
-
Flip the eggs so that all the eggs can be evenly flavored. After flipping, cover the pot and soak.
-
Soak for at least a day before eating. The longer you soak the tea eggs, the more delicious they will be.
-
The tea eggs I took pictures of were soaked on the third day. Just boil it again before eating. (END)
-
Boil more tea eggs at a time and make them as a breakfast item in the morning. They are very versatile.
-
Take one bite and your lips and teeth will be fragrant.
-
The strong aroma of tea is the original flavor of tea eggs.
-
The spring breeze relieves the troubled poet's nose. It is not a leaf or a flower, but it is fragrant.
