Tea eggs have a soft and chewy texture, while carrying the fragrant aroma of tea and the delicate taste of eggs. When eaten, the eggshell can be peeled off, and the tea egg can be sliced or bitten to reveal the egg white and yolk inside. Tea eggs are not only delicious but also rich in nutrients such as protein and lecithin, which have many health benefits.
Ingredients for five-spice tea eggs
| Egg | fifteen |
| Star anise | 3g |
| Fragrant leaves | 2g |
| Green pricklyash | 5g |
| Cinnamon bark | 2g |
| Rock sugar | 4g |
| Light soy sauce | 5g |
| Cooking wine | 5g |
| Dark soy sauce | 2g |
| Salt | 3g |
| Aginomoto | 2g |
Steps:
1.First, prepare several eggs. Clean the shells and steam the eggs. Add an appropriate amount of water to a pot, place a steaming rack inside, and gently place the eggs on the rack. Cover the pot and steam for eight minutes. While the eggs are steaming, prepare the ingredients.
2.Prepare a clean bowl and add a few star anise, a few bay leaves, 5 grams of Sichuan peppercorns, a small piece of cinnamon, and two pieces of rock sugar. Then prepare a bag of tea and soak it in water.
3.After eight minutes, remove the steamed eggs from the pot and cool them in cold water. Then take out the cooled eggs, crack the shells, and set them aside. Steaming the eggs with cold water makes it easier to peel. Once all the ingredients are prepared, we can start cooking the tea eggs.
4.Boil water in a pot, add the prepared ingredients, the soaked tea leaves, 5 grams of light soy sauce, 5 grams of cooking wine, 2 grams of dark soy sauce, 3 grams of salt, and 1 spoonful of monosodium glutamate. Stir well. Cook over medium heat for five minutes to release the aroma of the seasonings.
5.After five minutes, remove the pot from the heat and pour the cooked sauce over the eggs. The sauce should cover the eggs. Cover the bowl with plastic wrap and marinate for two hours. After two hours, the eggs will be well-flavored. Remove the eggs from the marinade and arrange them on a plate. Pour an appropriate amount of sauce over the eggs.
Tips
1.When cooking tea eggs, make sure to control the heat and avoid boiling them for too long to prevent the eggshells from cracking.
2.For a subtle tea flavor, you can add a small amount of black tea and licorice when cooking the tea eggs.
3.After cooking the tea eggs, it is best to soak them in the braising liquid for a period of time. This will enhance the flavor and improve the texture of the eggs.
Tea eggs are more than just a breakfast dish; they carry memories and warmth. Each bite of a tea egg takes me back to my childhood, to the scene of my mom cooking tea eggs. Back then, I was always eager to open the tea egg and enjoy the warmth and flavor it brought, feeling the comforting embrace of home.