1, tea eggs can be cooked repeatedly. When the tea eggs are cooked, they must be fished out first and then soaked in the soup. If the tea leaves are soaked all the time, the tannic acid in the tea leaves will be released, which will make the taste astringent.

2. If the boiled and cooled tea eggs need to be heated, just boil the soup, turn off the fire and then put the eggs into soaking.

3. Tap the egg gently with a spoon before boiling it. The purpose of knocking eggs is to make each egg crack, so that it is easy to taste when cooked and the cooking time will not be too long.