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This way of making tea eggs is more flavorful
Tea eggs are one of the common home-cooked foods, made by boiling eggs with various seasonings, which are simple and convenient to make, easy to carry, usually seen at breakfast. Since tea eggs have tea added, the taste of the eggs is better, and there is also a faint tea fragrance.
Comprehensive Tea Egg Making Methods
Cola Tea Eggs
Ingredients: Eggs, tea leaves, salt, soy sauce, and cola.
Method: Before boiling eggs, gently tap them with a spoon. When the eggshell has small cracks and the sound of tapping becomes less crisp, the eggs can be added to the pot. The purpose of gently tapping the eggs is to ensure that each egg has cracks, making it easier for the eggs to absorb the flavor during cooking and reducing the cooking time.
Pour the tea and salt into the pot. Because of the salt, the yolks of cracked eggs will not overflow, ensuring the tea eggs are cooked perfectly. Add soy sauce to the pot. Tea and soy sauce are mainly used to color the eggs. You can adjust the amount of tea, salt, and soy sauce according to your taste and preference. Add water to the pot, about two-thirds of the pot’s height. Add cola to the pot. Adding cola is the key to making delicious tea eggs, as it not only gives the tea eggs a faint cola taste but also enhances the tea flavor.
1. Before boiling eggs, gently tap them with a spoon. The purpose of gently tapping the eggs is to ensure that each egg has cracks, making it easier for the eggs to absorb the flavor during cooking and reducing the cooking time.
2. Adding salt while boiling eggs can prevent the yolks of cracked eggs from spilling out, ensuring the tea eggs are cooked perfectly.
3. Adding cola while boiling tea eggs not only gives the eggs a faint cola taste but also makes the tea flavor more intense.
Blood-activating Tea Eggs
Ingredients
Main Material: Eggs (320 grams)
Accessories: Danshen (15 grams), Honghua (15 grams), and核桃 (10 grams)
Production Process
First, simmer Danshen, Honghua, and Taoren for 30 minutes; after cooling off the heat, turn it back on and cook the eggs together, crack the eggshell after the eggs are cooked, and simmer over low heat until the egg white turns purple.
Rose Petal Tea Eggs
Ingredients:
6 eggs, 15 grams of dried rose petals, 15 grams of tea (preferably green tea), 3 anise seeds, an appropriate amount of licorice, a small piece of cassia bark, salt, and an appropriate amount of rock sugar
Method:
Place anise, licorice, and cassia bark in the spice bag, put them into the pot with water already added, bring to a boil over high heat, then reduce to a low simmer for 20 minutes;
Then put in the cleaned eggs, add salt and rock sugar, and continue to simmer over low heat for 3 minutes;
Pour dried rose petals and tea leaves into the pot;
Use a small spoon to gently tap the eggshell to create cracks, then continue to simmer over low heat for 15 minutes;
After turning off the heat, let the eggs soak in the soup for 2 hours until they are thoroughly flavored.
