Spiced tea eggs
< h1 class="pgc-h-arrow-right" data-track="3" > ingredients</h1>
8 fresh eggs and a handful of black tea.
Fresh eggs
<h1 class="pgc-h-arrow-right" data-track="22" > spices</h1>
4-5 dried chili peppers, if you can eat spicy, put a few more;
2-3 star anise, 2-3 pieces of incense leaves, a large piece of cinnamon;
More than a dozen black peppercorns, more than a dozen peppercorns, black peppercorns are dispensable, and peppercorns are still good;
A small spoonful of cumin, about 5g;
7-8 pieces of rock sugar, you can not add, but do not add too much, too sweet may not be delicious.
The spices and tea leaves used are here
<h1 class="pgc-h-arrow-right" data-track="23" > seasoning</h1>
6 scoops of light soy sauce, one scoop about 5g;
4 spoons of dark soy sauce, a spoonful of about 5g, old soy sauce and black tea are colored, don't put too much;
Oyster sauce and salt follow the edge, how much oyster sauce throws out, salt is used to find the salty taste of spices such as tonic soy sauce, in general, the salty things are slightly more, so that the egg tastes.
Mixed together spices
<h1 class="pgc-h-arrow-right" data-track="24" > boiled eggs</h1>
Eggs in the pan in cold water, cook for about 8 minutes, the egg is not liquid on the line.
Remove the cold water, use a spoon to crack the egg skin, but do not peel off the egg skin, re-change the water and add spices and the smashed eggs, and cook for 15-20 minutes on low heat.
After a night of brewing, you can eat delicious tea eggs for breakfast the next day.
Boiled eggs in water
Cooked out the cracks and spiced seasonings continue to cook
<h1 class="pgc-h-arrow-right" data-track="25" > note</h1>
Eggs choose to be as fresh as possible, eggs that are not fresh are easy to burst when boiled.
If there is no bad egg when boiling eggs in white water, if the egg soup is relatively clean, you can not change the water, directly add spices to the pot to cook, save trouble.
The boiled eggs soak in the flavor