1. Classic Sauce Tea Eggs

Ingredients: 10 eggs, black tea leaves, light soy sauce, dark soy sauce, appropriate amount of water, cooking wine, star anise, Sichuan peppercorns, and appropriate amount of ginger slices

Steps:

1. Boil the eggs and crack them with a spoon without breaking them.

2. Heat oil in a pot, add ginger slices, star anise, and peppercorns and stir-fry until fragrant.

3. Add eggs, pour in water, add appropriate amount of light soy sauce, dark soy sauce, and cooking wine to make a light brown juice.

4. Add black tea leaves and simmer for about 40-50 minutes (depending on the flavor of the tea eggs).

2. Osmanthus tea eggs

Ingredients: eggs, osmanthus, black tea, dark soy sauce, cooking wine, light soy sauce, salt, sugar, and appropriate amount of water

Steps:

1. Boil the eggs, crack them without breaking them, and marinate them with cooking wine, light soy sauce, and salt for 10 minutes.

2. Pour a small amount of oil into the pot, add osmanthus, black tea, dark soy sauce, sugar and water and bring to a boil.

3. Add the pickled eggs and simmer over low heat for about 1 hour until the flavor is absorbed.

3. Shacha tea eggs

Ingredients: eggs, Shacha sauce, soy sauce, sugar, appropriate amount of tea, appropriate amount of water

Steps:

1. The eggs are cooked and cracked without breaking.

2. Pour oil into the pot, add sand tea sauce and stir-fry until fragrant. Add soy sauce and sugar and stir-fry evenly.

3. Pour in an appropriate amount of water, add tea leaves, put the pickled eggs into the pot, bring to a boil, then turn to low heat and simmer for 30 minutes.

4. Five-spice tea eggs

Ingredients: eggs, tea leaves, fennel, star anise, bay leaves, cinnamon, ginger slices, pepper, salt, soy sauce, cooking wine, appropriate amount of water

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Steps:

1. Boil the eggs and crack them without breaking them.

2. Pour water into the pot, add tea leaves, spices, salt, soy sauce, ginger slices, and cooking wine and bring to a boil. Put the eggs into the pot.

3. Turn to low heat and simmer for 1-2 hours to allow the eggs to absorb the flavor.

5. Soup tea eggs

Ingredients: eggs, tea, wolfberry, cordyceps flower, sea cucumber, fish maw, scallops, salt, soy sauce, ginger slices, cooking wine, appropriate amount of water< /p>

Steps:

1. Boil the eggs and crack them without breaking them.

2. Wash the sea cucumber, fish maw and scallops and soak them in water.

3. Pour the Cordyceps flowers, wolfberry, eggs, soaked sea cucumber, fish maw, scallops, ginger slices, soy sauce, salt, cooking wine and water into the pot and simmer for 1-2 hours. Let the eggs absorb the flavor.

6. Honey tea eggs

Ingredients: eggs, rose petals, honey, black tea leaves, salt, cooking wine, appropriate amount of water

Steps:

1. Boil the eggs and crack them without breaking them.

2. Add honey, rose petals, black tea leaves, salt, cooking wine, and water to the pot. After boiling, add the eggs.

3. Boil over low heat for about 30 minutes, then turn off the heat and marinate for 2 hours to absorb the flavor.

7. Sugar-watered tea eggs

Ingredients: eggs, black tea leaves, salt, brown sugar, appropriate amount of water

Steps:

1. Boil the eggs, cracking them without breaking them.

2. Put the eggs and black tea leaves into the pot together, add an appropriate amount of water, bring to a boil, add salt and brown sugar and cook until the sugar dissolves.

3. Boil over low heat for about 30 minutes, then turn off the heat and marinate for 2 hours to absorb the flavor.