Ingredients:

7 eggs, 4 tablespoons of soy sauce, 1 tablespoon of cooking wine, 2 slices of coriander, 1 anise, 6-8 peppercorns.

Practice:

(1) first clean the eggs, be careful oh! Fragile products! Soak in water and rinse several times.

(2) Prepare a cooking pot, pour enough water, put in the eggs, cold water is the key Oh! Medium heat to boil and then turn to low heat to cook 4-5 minutes. Note that the egg white is easy to cook, followed by the process of stewing. Boiled eggs do not fire too much, easy to burst.

(3) boiled eggs out, put into cold water. This is also the perfect way to peel the egg, the principle of thermal expansion and contraction, will make the egg white and shell separation, you can peel out a smooth and complete egg.

(4) Rinse through the cold water, gently crack the egg some cracks, but do not completely peel out. Prepare the ingredients for the modulation of the sauce, you can use soy sauce, soy sauce, etc., plus wine, star anise, sesame leaves, peppercorns, spices inside the star anise is irreplaceable! Others can not be added. There is also important tea, green tea and black tea is more appropriate.

(5) pour the sauce into the cooking pot, add enough water, put in the knocked eggs, at least not more than 60%. Cook over medium heat for 20-30 minutes. The longer it cooks, the more flavorful it is. Turn off the heat and let it soak overnight, then you can eat it for breakfast the next day.

2, five-spice tea eggs.

Ingredients:

12 eggs, black tea, 2 anise, a little cumin, 2-3 leaves, a little pepper, cinnamon 1 piece, soy sauce, soy sauce, a little rock sugar.

Practice:

(1) first clean the eggs. Wash eggs should not use cold water, cold water will lead to eggs by the shell part of the contraction, the internal formation of a vacuum area caused by the pressure difference between the inside and outside, but more likely to let the shell of the bacteria into the egg inside, it is best to use about 40-45 degrees of lukewarm water, add a little salt to melt, gently scrub. Note that the eggs can be cleaned before eating, clean eggs will destroy the outer protective film, but not conducive to storage.

(2) cleaned eggs into the pot, add the right amount of water, a spoonful of salt, water boiled to medium-low heat to cook 5 minutes. Note: Here add salt itself has the role of sterilization, and the eggshell is not easy to cook broken, in addition to ensure that the eggshell does not crack the fire can not be too big.

(3) Boiled eggs at the same time ready to five spices and tea. Note: Cooking tea eggs is best to use black tea, black tea is strong and sweet, cooked out of the tea eggs color is also better to see, and black tea is fermented tea, temperature, does not hurt the stomach. If you cook with green tea, there will be a little bitter taste, color and lustre is not as good as black tea.

(4) the boiled eggs out of the cool water. Note that this step is not too much trouble, the purpose of the cooler is to let the egg membrane cold contraction, the formation of a certain gap, so that the egg shell becomes very easy to peel.

(5) the cooled eggs one by one to knock out the cracks, you can two eggs between each other, you can also borrow the hands of the hand spatula, you can also put all the eggs in a sealed container and hit each other, not a lot, one by one with bare hands is also very fast, choose your favorite way can be. Cracks knock more, finer, easier to taste.

(6) in the knocking eggs at the same time, the pot of boiling water, the five spices under the pot to boil and then cook for 5 minutes, fully cooked out the flavor.

(7) Put the eggs into a casserole dish, pour in the boiling five-spice sauce, and then add the tea, salt, soy sauce, soy sauce and a little rock sugar. Note: Tea should not be cooked in an iron pot, because tea contains tannins, and iron ions react to produce black iron tannins.

(8) high heat boil boil, cover the casserole lid continue to cook for 15 minutes, turn off the fire. The casserole does not need to be removed from the casserole, soak overnight until the eggs are fully flavored.

3, homemade tea eggs.

Ingredients:

16 eggs, tea 50g, star anise 6g, five spice powder 5g, salt 10g, chicken powder 5g, dry tree pepper 5g, fresh soy sauce 15g, 20g of dark soy sauce.

Method:

(1) Prepare all ingredients. You can use any brand of tea. This does not affect the flavor.

(2) Put water in the pot. Put the eggs in it. Boil them for about 10 minutes. Boil it.

(3) Boil the eggs. Fish out. Put it in a basin of cool water. It will not burn your hands when you peel the eggs later.

(4) All the eggs are peeled. Spare.

(5) with a knife in the surface of the egg cut out some channels. This will allow better flavor.

(6) Start another pot. Wait for the water to boil. Add all the seasonings.

(7) Add soy sauce. Adjust the color. If you don't like the color too strong, you can put less soy sauce.

(8) and then put the eggs into the cooking can be. First high heat. After cooking on medium heat for 30 minutes. Remember: water must be put more. Mo over the eggs. Because the water will evaporate when cooking.

(9) Cook for 30 minutes and you can turn off the fire. Cover the lid and let the boiled tea eggs soak in the soup for about 2 hours. This makes it better flavored.