Tea eggs
Overview
There are various cooking methods for eggs, among which tea eggs are a famous snack in Jiangsu and Zhejiang. On the basis of maximizing the preservation of egg nutrition, it improves the color and taste of eggs, greatly improves people's dining table taste, and is a dual visual and taste temptation for children.
Tags
Ingredients
Steps
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Select about ten fresh eggs, wash and set aside.
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Twenty grams of new peppercorns were produced that year.
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Fifty grams of fresh tea leaves.
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Put the eggs, peppercorns, tea leaves and appropriate amount of salt into the pot, add water to cover the eggs, and boil over high heat for six minutes.
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Remove the hard-boiled eggs, crack the shell around them, peel a small opening at one end, and return them to the soup to continue cooking.
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You can also peel the eggs completely and put them back into the soup to continue cooking.
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Until the soup reaches one-third of its original volume, turn off the heat and simmer for ten minutes.
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Crack the shell and open a small opening to continue boiling the tea eggs. When peeled off, the eggs will have patterns, which are called "spider web patterns".
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After completely peeling off the shell and continuing to boil the tea eggs, they are crystal clear when taken out. They look like big eggs wrapped in small eggs, so they are euphemistically called "Gem Cleaner".
