Although the "start of summer" has passed, tea eggs can be eaten at any time. Many people like to eat tea eggs for breakfast. The traditional tea eggs are made with tea leaves. The older generation invented tea eggs to refresh their minds. Recently, some people have said that adding tea leaves to eggs, although delicious, is not scientific and may be harmful to the body, especially for children. Therefore, tea eggs with added tea leaves should be eaten in moderation, occasionally is fine!
Ingredients for Tea Eggs:
12 free-range eggs, 1 teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, 1g of Longjing tea leaves, 1 teaspoon of salt, 1 teaspoon of cooking wine, 3 slices of ginger, 2 cloves of garlic, 1g of Sichuan peppercorns, 10g of rock sugar, 1 star anise
Instructions for Making Tea Eggs:
1. Soak the Longjing tea leaves in hot water in advance.
2. Wash the eggs and put them in a pot, add enough water, and boil until cooked.
3. Remove the eggs and cool them with cold water.
4. Then crack the eggshells, the more cracked the shells, the easier the flavor will penetrate.
5. Prepare the seasonings: dark soy sauce, light soy sauce, ginger, cooking wine, garlic, Sichuan peppercorns, star anise, salt, and rock sugar.
6. Add enough water to the pot to completely cover all the eggs. Add all the seasonings and bring to a boil.
7. Then add the eggs and bring to a boil again.
8. Reduce the heat and simmer for another 5 minutes. Turn off the heat. Let the eggs soak in the tea water for at least half a day before eating.
