The way to make tea eggs is 1. Tea (preferably black tea), salt, ginger and pepper. Put a piece in the pot, add cold water, and cook slowly over medium heat until the smell is fragrant and dark red. Put it aside for later use.
2. Wash the eggs, put them in the pot, add cold water, boil them for a minute or two, and then remove them quickly. At this time, protein has solidified, and the egg skin is cracked. Knock one by one!
3. Put the boiled eggs into the boiled tea. Continue to cook, turn off the fire and simmer for 5~ 10 minutes.
Soak for half a day, about six hours, and the salty tea eggs will be ready. Better than white eggs!
What kind of tea is used to cook tea eggs? It is best to use black tea, because black tea has a strong aroma, no bitterness and bright color. Cooked eggs have four flavors, uniform color and excellent appearance.
First of all, black tea is rich and mellow, without bitterness, and the boiled tea eggs are rich in aroma and bright in color. Then black tea is not harmful to the stomach, because tea polyphenols, an important substance contained in tea, have astringent effect and have certain stimulating effect on the stomach. Moreover, after the black tea is fermented and baked, the tea polyphenols are oxidized under the action of oxidase, and the content is reduced, which reduces the stimulation to the stomach.
If you use green tea, it is more or less bitter, boiled eggs will have astringent taste, and green tea is cold, which is not suitable for patients with stomach diseases, the weak and pregnant women. There is no need to use particularly good black tea for black tea. You can choose black tea bags, take them out and throw them away after cooking, which will not be full of tea residue and is easy to master.