Boil tea eggs, don't put soy sauce directly! There is a neighbor elder sister near my home who used to sell breakfast for more than ten years. Her tea eggs are very distinctive. She added 1 tablespoon rock sugar instead of soy sauce, which made her tea eggs taste different! Breakfast shop 10 recipes teach you that once you eat it, you will never forget it.
Ingredients: 20 eggs.
Seasoning: 50g salt, rock sugar 1 star anise.
Handle eggs
Prepare a large basin of water, add 1 tablespoon salt, stir until the salt melts, add eggs and soak for 5 minutes. Light salt water has a good bactericidal effect. After 5 minutes, we will wipe the surface of the eggs with scouring pad or bowl cloth, clean the eggs, and then control the water to dry.
Eggs are big and small. We put the big head of the egg vertically on the table and gently knock it open.
Happy tip: This treatment can make the air pressure inside and outside the egg circulate, and the egg can be cooked faster and easier to taste!
One end of the big round head of the egg is an air chamber, which is empty and contains no egg liquid. There is a soft protective film inside the eggshell, so there is no need to worry that the egg liquid will flow out when the eggshell is broken.
Boil caramel water
Before boiling the sugar water, we prepare the seasoning first. This formula only uses 65,438+0.80 cents. Wash off the dust on the surface of the star anise with clear water first, and then put it into a gauze bag and break it hard. After the star anise is broken, it can release more fragrance!
Put 50g of rock sugar into the pot, turn on a small fire, add half a bowl of clear water, and gently stir with a spoon to melt the rock sugar. Over time, the rock sugar melts slowly when heated, and the sugar water becomes thicker and thicker until the sugar water is coked. This caramel water is also called sugar color, which can replace soy sauce and taste better!
Turn off the heat after the sugar water turns dark brown, and add appropriate amount of water to prepare boiled eggs. Don't add too much water, as long as the eggs can pass. Put the prepared eggs into the pot one by one, cover the pot, and cook for 6 minutes on medium-low heat.
Happy tips:
1, rock sugar can be replaced by white sugar, but the sugar color fried with rock sugar will be more shiny;
2. When the sugar is boiled and cold water is added, the sugar will solidify and agglomerate. Don't worry, eggs will melt when heated when boiled;
3. Boil tea eggs and put rock sugar. One is to increase flavor and umami flavor, the other is that sugar can remove the peculiar smell of eggs, and the third is to color eggs.
Therefore, the tea eggs boiled with this caramel water are not only beautiful in color, but also have a kind of "caramel fragrance", which can make the tea eggs taste sweet, thus forming "tea eggs with unique flavor", which is impressive!
Tea preparation
After the eggs are cooked, we take them out and put them in the casserole. We can check our eggs. If there are few cracks, we can crack them again to make them taste better.
Put the eggs in the casserole, add the tea leaves, and then pour the sugar water that just boiled the eggs into the casserole, without adding water! Simmer for 30 minutes, add 20 grams of salt when it is almost cooked, turn off the fire after the salt melts, and let the eggs soak in the soup for at least 4 hours, preferably overnight, and then eat the next day!
Happy tips:
1, tea is very alkaline, so you can't soak the eggs in an iron pot to cook them, otherwise the eggs will not taste good, and the iron pot will rust! It is best to boil tea eggs in casserole. If there is no casserole, you can use stainless steel pot. In short, don't use an iron pot.
2, boiled tea eggs can be boiled with egg sugar, without adding water! Too much water will dilute the taste of soup;
3. Tea can be soaked several times, but black tea must be used, because black tea is fermented from fresh tea, and the amino acids and microorganisms in it will make the taste more intense.
After soaking all night, the tea eggs are ready. You can heat it when you eat it in the morning. Take out all the tea you can't finish and put it in the refrigerator to seal it. Don't keep soaking them in soup.
The tea eggs cooked in this way are fragrant, salty and fresh, sweet, and the bitterness is well avoided without soy sauce coloring. Try it if you like!
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