The commercial formula of spiced tea eggs, the tea is rich in aroma, teach you how to make it, and the ingredients are accurate to gram

Eggs are the star of the nutrition world. They are not only rich in nutrition, but also good in quality and low price. Among the many methods of eggs, tea eggs are very popular. They are traditional Chinese snacks because of their simple production method, convenient carrying, and unique taste. The people love it, it tastes good, and has certain nutritional value. It is very suitable for breakfast. It is often appetizing. I like the fragrance of tea. I will pickle some tea eggs and eat it every other time. Welcomed by my family, I will share the practice today, I hope it will help you too.

Since it is called tea egg, what kind of tea should be used? Many people are stupid and don’t understand, thinking that just grab the tea leaves, but they are really wrong. You must use black tea to cook tea eggs, because black tea is fragrant and bright in color, and the cooked eggs are full of aroma, attractive in color and very popular. Good, business will get better invisibly, and the bitterness of green tea is a bit more bitter, and it will bring some astringency when boiled, and green tea is cold in nature and is not suitable for people with poor physique and pregnant women. This should be remembered. wrong.

If you choose black tea, you don’t need to use particularly good black tea, like Lipton and Chazai black tea bags. One bag is very cheap. After cooking, just take out the tea bag and throw it away. For novice friends, it is easy to grasp the dosage, which is really two birds with one stone. In fact, boiling tea eggs does not require any formula, and the method is not complicated. It only takes 3 steps to complete. Please see the specific method below.

Tea egg

Ingredients: eggs, black tea, star anise, cinnamon, bay leaves, pepper, cumin

Seasoning: table salt

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1. Clean the eggs, raise the pot to boil water, add a spoonful of salt, add the eggs to cook, must be cooked, generally after the high heat is boiled, turn off the heat, and simmer for 5 minutes.

2. Take out the cooked eggs immediately and rinse or soak them in cold water. This step is very important. It can make the egg white and the shell not stick, there is a gap in the middle for peeling, and it can be more delicious. Break it up as shown.

3. About 20 eggs, the ingredients you need, 5 grams of black tea, 3 star anise, 3 pieces of cinnamon, 6 pieces of bay leaves, a pinch of Chinese pepper, and a pinch of cumin. There are residues everywhere.

4. Put the eggs and the aniseed into the pot together. The amount of water should be equal to the level. Then add 3 spoons of soy sauce, 2 spoons of light soy sauce, appropriate amount of salt, and boil on high heat.

5. Boiling for five minutes, turn to low heat after the fragrance is released, and cook for 5 minutes on low heat, then turn off the heat.

6. At this time, the tea eggs are done, it is best not to eat them in a hurry, let them soak in the soup overnight, the tea eggs will be more delicious and the color will be more beautiful.

7. You can peel it off and take a look. The egg skin has a beautiful stone pattern, which is very beautiful. It is recommended to cook it and eat it now. There is no need to store a lot. The shelf life of tea eggs is up to 3 days.

Skill summary

1. When boiled eggs in white water, add appropriate amount of salt to coagulate the damaged egg protein.

2. Don't rush to eat the marinated tea eggs, wait for it to soak overnight, the flavor will be better, the brine can also be reused 1-2 times, add some aniseed again.

3. Eggs should not be boiled for too long. They mainly rely on the time of soaking to taste and color.