Secret Five-Spice Tea Egg Recipe

Secret Five-Spice Tea Egg Recipe

Ingredients:

8 eggs, 2 Redbus Tea Bags (or 15g of loose black tea), Star Anise, Cinnamon Stick, Sichuan Peppercorns, Chili Peppers (Spice reference quantities: 4 Star Anise, 4 Cinnamon Sticks, 2 Cinnamon Sticks, 8 Chili Peppers). Don't add chili peppers if you don't like spicy food, 20 Sichuan Peppercorns.

Instructions:

1, Place cold water in a pot and cook the eggs for 10 minutes, then remove and allow to cool to a non-hot temperature. Tap the eggs to create cracks in the shell.

2, Place the spices in a pot and add water to the highest water level of the pot;

3, After the soup boils, add 5 tablespoons of light soy sauce (75ml) and 1 tablespoon of old soy sauce (15ml) and Redbus Tea Bags;

4, Once again bring to a boil, then add the cracked eggs, cover and simmer over low heat for 15 minutes, then turn off the heat and let it simmer for several hours;

5, It is recommended to cook it in the evening and simmer until the next morning, which is very fragrant and flavorful.

Technique Notes:

1, The height of the soup must exceed the height of the eggs to ensure complete immersion. The best brewing time is 5 hours. It is recommended to make it in the evening and eat it the next morning, which is very flavorful.

2, When boiling the eggs for the first time, it is essential to use cold water and simmer over low heat. Do not use high heat, or the eggs are likely to burst.

3, When tapping the eggs, apply gentle force; excessive force makes the whole egg shell break off.

4, Old soy sauce is used for coloring, so don't add too much, or it will turn into dark-colored eggs. If you like light-colored tea eggs, you can skip the old soy sauce.

5, The tea must be red tea. If using red tea powder, use tea bags.

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