2. Pour the water into the pot, add the tea egg package (or five spices package) and cook for 20-30 minutes with low fire until the fragrance is fully emitted.
3. Break the eggs, tap a few small holes on the surface and put them into the pot.
4. Continue to cook with low fire for 15-20 minutes. When the juice of tea eggs penetrates into the eggs and the eggs turn dark brown, they can be taken out and cooled.
5. put the tea eggs in the refrigerator to make them more delicious.
6. When eating, peel the tea eggs and slice them.
Precautions:
1. Cooking time and heat are the key to making tea eggs. You need to master the cooking time and heat according to the fire situation and quantity in your home.
2. Inferior eggs should be used for eggs, because the eggshells of inferior eggs are thin, and it is easy for the finished tea egg juice to penetrate into the eggs;
3. Tapping a few small holes on the surface of the eggshell is to make the juice of the tea egg material penetrate into the egg more easily.