How to boil tea eggs have a taste, and how long does it take to boil tea eggs to taste

Before boiling eggs, gently tap the eggs with a spoon, and when there are small cracks in the shell and the sound of hitting the shell becomes less crisp, the eggs can be put into the pan. The purpose of tapping the eggs is to make each egg have a crack, so that it is easy to absorb the flavor when cooking, and it does not take too long to cook.

Pour the tea leaves and salt into the pot. Cracked eggs will not overflow because of the addition of salt, and the tea eggs will be cooked very completely. Pour the soy sauce into the pan.

The amount of tea, salt, and soy sauce you can flexibly control according to your taste. Add water to the pot, about two-thirds of the height of the pot. Pour the cola into the pan.

Adding cola is the key to cooking delicious tea eggs, which not only gives the tea eggs a faint cola flavor, but also makes the tea in the tea eggs more flavorful.

When the water is boiled, take out the tea leaves, the tea leaves should not be boiled in water for too long, because the tea leaves boiled in water for too long will produce a substance that is harmful to the human body.

Continue to heat until only half of the pot of water remains, then add a bowl of water to the pot. When the water boils again, you can turn off the heat. The fragrant tea eggs are out of the pot.

Let's review the key points of cooking delicious tea eggs.

1. Before boiling eggs, you should gently beat the eggs with a spoon, the purpose of tapping the eggs is to make each egg crack, so that it is easy to absorb the flavor when cooking, and the boiling time does not take too long.

2. When boiling eggs, add salt so that the egg liquid of cracked eggs will not overflow, so that the tea eggs will be cooked very completely.

3. When boiling tea eggs, adding cola can not only make the tea eggs have a faint cola taste, but also make the tea fragrance in the tea eggs stronger.

Teach you a good way to boil tea eggs.

Tea eggs can be boiled for about 1 hour to really absorb the flavor. If you want the tea eggs to have a faint salty aroma, cook them for about 20 minutes. If you want the tea eggs to have a stronger flavor, you need to cook them for about 1 hour.

Whether the tea eggs taste or not has a lot to do with the ingredients and cooking time.

Tea eggs. Tea eggs are one of the famous snacks in China, and they are also one of the traditional foods in China, which are mostly sold in stations, streets and alleys, and places with more tourists and pedestrians.

It is best to use black tea to make tea eggs, because black tea is fragrant but not bitter, the color is bright, and the boiled eggs are full of aroma, uniform color and luster, and good appearance.

Tea eggs, often referred to as tea eggs in northern China, are a processed egg product with a long tradition. In Taiwan, tea eggs are usually a front-end product in convenience stores.

Boiling tea and eggs is indispensable for every family, but how to make it more flavorful? It will taste even better when you do it.

1.If you want to eat flavorful tea eggs, it is best to start ten hours in advance, first of all, the eggs must be washed, there are still bacteria on the raw eggs will not be clean, after cleaning, boil for ten minutes, then turn off the heat, evenly break the egg skin, this is the first step.

2.Put in the corresponding condiments, Sichuan pepper, spices, cinnamon, star anise, bay leaves, soy sauce, tea leaves, and less salt, which can also be put in according to personal taste. Cook over medium-low heat for 30 minutes, then turn off the heat.

3.The third step is also a very important step, the way to make the tea and eggs more flavorful, is to soak in the condiment soup for about ten hours, the effect is better! Such tea eggs are more flavorful and delicious to eat, but soy sauce and salt should be put in moderation and less, because if they are soaked for too long, the taste is too strong, and the tea eggs are also easy to be salty.

If you want to eat delicious tea eggs during the holidays, you have to start in advance, and the tea eggs that come out of this way are more flavorful!

After boiling tea eggs in the pot lid, first simmer over medium-low heat for about 30 minutes, turn off the heat, and then soak for more than 9 hours (the longer the soaking time, the more flavorful, it is best to cook before going to bed and leave overnight). The tea eggs made in this way are not only fragrant, but also have the fragrance of tea, which is more delicious and flavorful than ordinary eggs!

In fact, really delicious tea eggs must be complete in color and flavor, but some people boil tea eggs just smell fragrant, but they don't taste good, here I strongly recommend that when you boil tea eggs, you should first put the cleaned eggs in the pot, add enough water, and boil for about 10 minutes, so that the eggs are basically cooked. Then take out the hard-boiled eggs and gently crack them so that they can better absorb the flavor.

Then add an appropriate amount of water to the pot, pour in an appropriate amount of black tea, dark soy sauce, rock sugar, star anise, cinnamon, bay leaves and five-spice powder and boil over high heat, put in the cracked eggs, simmer for about half an hour over medium-low heat, turn off the heat, and finally soak for more than 9 hours, so that you can enjoy delicious tea eggs.

Tea eggs can be tasted by boiling them in a tea bag for an hour. Method: First, rinse the eggs, put them in the casserole, pour in a large bowl of water, and cover the eggs Second, put tea bags, star anise, cinnamon, salt, and dried lotus pods in the casserole Boil over high heat and turn to low heat and simmer for about ten minutes Third, use a spoon to break the outer skin of each egg, then cover the lid and continue to simmer over low heat for 30 minutes, fourth, after the eggs are stewed, turn off the heat and simmer for half an hour, and then continue to simmer over low heat for 20 minutes and then turn off the heat.

Wash the eggs, put them in a pot and add water to cover the eggs, put tea bags, star anise, cinnamon, salt, boil over high heat and turn to low heat to simmer, crush the outer skin of the eggs and continue to simmer over low heat, after the eggs are simmered, turn off the heat and simmer for half an hour, and then continue to simmer over low heat for 20 minutes before turning off the heat.

ingredients; Egg.

Accessories; Tea leaves, peppercorns, spices, salt.

Put the eggs in the pot and add water to boil for 6 years, then beat the eggs with a spoon, knock out the cracks, pour the tea leaves, salt, peppercorns, and ingredients into the pot, boil the water, take out the tea leaves, and continue to boil for 30 minutes, turn off the fire, and simmer for a night to be more flavorful.

Home cooking of tea eggs:

We can't save the ingredients that should be prepared, such as eggs. Other spices are star anise, tea leaves, fennel seeds, bay leaves, ginger and dried chili peppers. (In short, you can use the spices you have at home, and if you miss one or two things, you don't have to buy them according to other people's recipes, there is not much need).

Prepare 9 eggs and boil them, use a spoon to break the crust and put it in another saucepan. The skin of the egg should be broken, but it is better not to fall off. Maybe it's because it's like this in the breakfast shop, so let's follow suit.

Add water to the pot, more than two joints of the egg, there are no specific requirements. The main thing is that the more water you add, the more ingredients you have to use, otherwise the taste will be too light.

Put about four star anise for 2 cents in the pot; About a handful of fennel seeds that don't cost money; There are about 6 bay leaves for a penny; a dime of ginger, about 6 slices; Two dollars of tea, about a handful; Don't need to spend 5 dried chili segments.

Add salt, sugar, light soy sauce and dark soy sauce. The amount of these ingredients should be determined according to the situation you add water, and you can take a look at it yourself.

Bring to a boil on high heat, then turn to low heat and cook for 20 minutes, then soak for 3 hours before eating.

If you can't finish it at one time, remember to cover the eggs with the sauce.

That's the end of it, isn't it easy.

Although the tea eggs are delicious, don't be greedy for eggs.

I cooked it and ate one, and it was true that the juice didn't penetrate into the egg white, so only the outside had a taste. It was still like this for three hours, and I had a very good penetration when I ate it the next day. So if you're willing to wait, it's the best to eat the next day!

Generally, it is boiled for about an hour to absorb the flavor. Wash the eggs and put them in the casserole, add water to cover the eggs, then put tea bags, cinnamon, star anise and salt in the casserole, boil over high heat, then turn to low heat and simmer for about 10 minutes. At this time, the skin of the egg is crushed, then cover and simmer over low heat for 30 minutes.

After simmering, turn off the heat and simmer for half an hour, then cook over low heat for 20 minutes and then turn off the heat. Note that eggs are more difficult to get salt, so you can add a little more salt.

I boil the tea eggs for an hour to taste, wash the tea eggs, pour water into the pot to cover the eggs, put the tea bags, big material bags, cinnamon, star anise in the pot, boil over high heat, and then simmer over low heat for ten minutes, and then use a spoon to break the egg skin, and cook over low heat for 30 minutes.

Native eggs are used as raw materials, add edible salt, star anise, cinnamon, water and other ingredients to cook for an hour to absorb the flavor, or you can use a spoon to break the outer skin of each egg to shorten the cooking time.

Wash and cook the eggs first, but crack the shells of the boiled eggs and put them in a pot (soup with tea, salt, light soy sauce, dark soy sauce, etc.) and cook for 3 to 4 hours.

After boiling the tea eggs for six or seven minutes, use a spoon to knock out the cracks in the egg shell, then add salt, green onions, ginger, star anise and other seasonings to the water, cook for five minutes, and soak.

Tea eggs can be tasted by boiling them in a tea bag for an hour. With native eggs as raw materials, add edible salt, star anise, cinnamon, water and other ingredients to cook to make tea eggs, the specific methods are as follows:

Ingredients: 12 eggs.

Auxiliary materials: 4 grams of edible salt, 1 star anise, 1 small piece of cinnamon, 1 dried lotus pod, 1 large bowl of water, 1 tea bag.

1. Rinse the eggs, put them in a casserole, pour in a large bowl of water to cover the eggs, and <>

2. Put tea bags, star anise, cinnamon, salt, and dried lotus pod in a casserole, boil over high heat, turn to low heat, and simmer for about 10 minutes.

3. Crush the outer skin of each egg with a spoon, then cover the lid and continue to simmer for 30 minutes.

4. After the eggs are simmered, turn off the heat and simmer for half an hour, then continue to simmer over low heat for 20 minutes and then turn off the heat.

Notes:

It is difficult to get salt into eggs, and boiling a small amount of tea eggs can put a little more salt, and a large amount of tea eggs can not put more salt.

The method of boiling tea eggs to make it more flavorful is as follows:Ingredients: 7-10 eggs, 3 bags of Lipton black tea tea bags, 2 spoons of dark soy sauce, 3 star anise, 1 piece of cinnamon, 6 rock sugars, 1 spoon of salt, 2 spoons of soy sauce, 6 bay leaves, 1 spoon of five-spice powder.

1. Prepare all the materials, the tea can be made with Lipton black tea tea bags, or directly with black tea tea leaves. Wipe the eggs with a cloth and wash them clean.

2. Bring hot water to a boil and add eggs. Cook for 6-7 minutes, then turn off the heat and remove the cooled water.

3. Beat the eggs 360° with the back of an iron spoon.

4. When knocking out a large gap.

5. Put the cracked eggs and materials into the pot.

6. Pour in the first plate of ingredients, add a spoonful of salt, two spoons of light soy sauce, two spoons of dark soy sauce, a spoonful of chicken essence, and a spoonful of five-type ante hand incense powder, and pour in the water that has not covered all the ingredients.

7. After boiling over high heat, cook over medium-low heat for another 20 minutes, a total of 30 minutes.

8. Turn off the heat and pour it into a container to soak for 8 hours to facilitate the flavor.

9. The appearance of spider webs is already flavorful.

10. Finally, the egg was opened, and the inside was colored.

Here's how to boil tea eggs to make them more flavorful:

Ingredients: 10 eggs.

Excipients: 2g cinnamon, 2g red pepper, 2g cumin, 10g black tea, 3g bay leaves, 3g star anise, 2 spoons of salt, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, appropriate amount of rock sugar, 1 spoon, 1 cloth bag, appropriate amount of water.

1. Soak the eggs in clean water for a while, wait until the stains are soft, and then rinse them with water.

2. Add water to the pot, cool water and eggs, boil over medium heat, the eggs in the pot under cold water are not easy to boil and break, and the boiled eggs are easier to peel off the shell, and continue to boil for 5 minutes after boiling.

3. Boiled eggs are put into cold water, and sudden cold shrinkage will make it easier to peel off the shell of the egg, and then use a spoon to break the shell, so that the egg is easier to taste.

4. Put the accessories into the cloth bag, and tie the cloth bag tightly, wrap these accessories together, and the boiled tea eggs are better.

5. Put the boiled eggs into the casserole, add fingers into the prepared auxiliary material package, then add rock sugar, salt, light soy sauce, dark soy sauce, pour in an appropriate amount of hot water and the eggs are level, turn to low heat and simmer for 15 minutes after boiling.

6. Turn off the heat after the eggs are boiled, in order to achieve a more flavorful effect, it is best to soak them in the soup for more than two hours.

7. After the eggs are cooled, peel off the shell and eat them.

I often eat tea eggs, my favorite food is the tea eggs made by my mother, which is very delicious, and the tea eggs made by many friends are not delicious.

The characteristic of my mother's boiling of tea eggs is that they do not need to be cooked for a long time, and they can also ensure that the tea eggs are flavorful. If you want to eat tea eggs, you also need to know how to match the marinade, which needs to use tea leaves and some spices, and pay attention to what spices and proportions are used. The following shares a recipe for my mother to make tea eggs, which is a summary of my mother's experience in boiling tea eggs for many years.

Ingredients: Egg, 15g black tea, 6g star anise, g cinnamon, 100g soy sauce, 1 tablespoon salt, 1 tablespoon sugar.

The first step is to clean the eggs first, then put the eggs in a pot under cold water, boil them over high heat, boil them for 5 minutes, and then simmer them for 5 minutes.

The second step is to put the eggs in cold water, cool them and then take them out, gently crack the eggs, and the case will crack it, don't let the egg shell fall off.

The third step is to put the black tea and spices of the braised eggs into a gauze bag, and then put them in a pot with the eggs, add an appropriate amount of water to cover the eggs, add soy sauce, salt and sugar.

The fourth step, then boil over high heat, turn to low heat and continue to cook for 5 minutes, turn off the heat after cooking, at this time the tea eggs have been half completed, and continue to soak in brine for one night until the flavor is on.

Tips:: Tea eggs can not be boiled for too long, too long high temperature cooking, the nutrition of eggs will be destroyed by the ingredients in the tea, and such eggs are difficult to digest. So it's okay to boil the eggs, soak them in brine overnight after cooking, and they will taste very good.