Tea Eggs
Rich tea aroma, savory and delicious high-protein quick nutritious breakfast, about 30 minutes. Cooking is slightly time-consuming, can try on the weekend, one batch is enough for about 2-3 people.
Ingredients and Tools
- Eggs
- Star anise
- Bay leaves
- Cinnamon
- Fennel
- Rock sugar
- Black tea
- Light soy sauce
- Dark soy sauce
- Salt
Measurements
- Eggs 400g (about 8)
- Star anise 4g (about 2)
- Bay leaves 0.5-1g (about 2 pieces)
- Cinnamon 3g (1 small piece)
- Fennel 5g
- Rock sugar 15g
- Black tea 20g
- Light soy sauce 15g
- Dark soy sauce 25g
- Salt 3g Use the above conditions to calculate the planned ingredient ratios.
Steps
- Boil the eggs in cold water, high heat about 8 minutes (depending on your cookware)
- Remove the eggs and rinse in cold water
- Tap the eggs against each other so each egg gets cracks
- Put the eggs back in the pot, add star anise, bay leaves, cinnamon, fennel, rock sugar, black tea, light soy sauce, dark soy sauce, salt
- Add water until it covers the eggs
- Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes > After simmering over medium heat for 15 minutes, remove the spice solids, and let the eggs soak a bit longer for better texture
Notes
- Rinsing the eggs in cold water creates a gap between the egg and shell
- Salt can be omitted based on personal taste
- If you don't have so many ingredients like star anise, bay leaves, cinnamon, fennel, rock sugar, you can buy a ready-made braising spice packet. If you follow this guide and find issues or improvements to the process, please submit an Issue or Pull request.