It's about the same, a boiled egg has about 80 calories and a tea egg has 80 calories (per 65.0 grams). In Taiwan, tea eggs are usually the front product of convenience stores, and the aroma of tea eggs every morning often whets the appetite.

Boiling a tea egg is easy to say, but to cook it as flavorful as it is fragrant, it takes some effort. First of all, you have to pick fresh and big eggs, clean them one by one, and then put them into the water and boil them until they are eight years old.

This fire can be very delicate, less than the tender, too old. The eggs should be dipped in cold water for two minutes and then gently cracked when they come out of the water.

Then really into the program of boiled tea eggs, in a pot of soup two fingers above the surface of the egg on the salt 2 spoons, soy sauce 100 grams, pepper and fennel a little, and is the most important to put a spoonful of tea. This tea can be delicate, must not be out of the soup light varieties, you must choose to bubble, strong flavor, medium or more tea, in order to give the ordinary eggs to the elegant and smooth taste.

Tea eggs, often referred to simply as tea eggs in northern China, are a processed egg with a long tradition, a snack widely circulated in China, and one of China's famous products.

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