Question 1: How to cook tea eggs at home? Boil the 80-minute egg until it is half-cooked, then take it out and break it slightly to expose the cracks, then put it into water with tea leaves and continue boiling it for 5 minutes, then soak it until the water is completely cool, and then you can eat homemade tea eggs. < /p>

Question 2: How to make tea eggs at home. I was so angry that I pressed Enter and replied directly. I have so many good tips and I even asked for subsidies if I told them.

1. Boil eggs Before cooking, first tap the eggs lightly with a spoon. The purpose of tapping the eggs is to make each egg have cracks, so that it is easy to absorb the flavor when cooking, and the cooking time does not take too long.

2. Adding salt when boiling eggs can prevent the egg liquid from overflowing from cracked eggs, so that tea eggs will be cooked completely.

3. Adding cola when boiling tea eggs can not only give the tea eggs a light cola flavor, but also make the tea aroma in the tea eggs stronger.

Remember: when the water is boiling, take out the tea leaves. The tea leaves cannot be boiled in the water for too long, because boiling the tea leaves in the water for too long will produce a substance that is harmful to the human body.

What’s more, if the eggs are cold, they can be reheated before eating. The eggs will be brown-black in color, fragrant and delicious.

Let me tell you some more:

1. Wash the egg shells and boil them in cold water first, then reduce to low heat and cook for five minutes (the eggshells will burst easily if the heat is too high) ), it is best to use black tea or tea leaves produced in good places or famous tea.

2. Cracking eggs also requires some skills. If you crack them too much, the taste may be too salty. If you crack them unevenly, the ice texture will be messy and unsightly. If you crack the eggs too much, the eggshells will be too big and tasteless. Knock them evenly and evenly, and the noodles will be smooth. When the tea eggs are cooked, they will show "ice patterns" and various curved lines, which will increase the beauty and stimulate appetite.

3. Some people add star anise to the boiled tea eggs to increase the aroma, which is okay, but absolutely avoid adding Sichuan peppercorns, because as soon as there is spicy food, the bland tea aroma will disappear.

4. Another thing to pay attention to when cooking tea eggs is that the brine must cover the eggs. Otherwise, if you cook them once or twice, the tea eggs will turn into a selfless dragon. Not only is it ugly, but the protein is also It is also stiff and difficult to chew, not tasty and easy to digest.

I hope this tip can help you

Question 3: How to cook tea eggs at home? Choose a few high-quality fresh eggs, rinse the outside of the egg shells, and add all the washed spices (tea leaves, salt, soy sauce, red pepper, ginger slices, loquat leaves, cinnamon, cumin, green onions, pepper, and Sichuan peppercorns) Put it into the spice bag, tie the string and put it in the pot and bring to a boil. Put the eggs into the pot, add cold water, and slowly cook the eggs over medium heat. It will take about 15 minutes. When the eggs are cooked, pick them up and slowly beat the shells of each egg with a spoon until the shells crack. Then put it back into the soup base and soak it in 80-90 degree water. It is best to soak it for a longer time, or even overnight for a better flavor. (ps: I personally think that if you want to be more convenient, you can directly buy the spice packs that have been prepared)

Question 4: How to cook the boiled tea egg bun seasoning bought in the supermarket at home?

Ingredients: 12 eggs

Accessories: 1 boiled tea egg packet 1 salt 2 tsp rock sugar 8 pieces dark soy sauce 3 tbsp light soy sauce 1 tbsp tea leaves 10g

Boiled tea egg Method

1. Boil the eggs in water

2. Crack the egg shells with a spoon

3. Put the egg tea bag into the pot and add Half a pot of water

4. Add dark soy sauce, soy sauce, salt and rock sugar

5. Cook on high heat for 15 minutes

6. Soak on low heat for half an hour and overnight to cook Tips: Put more tea leaves for better taste and less spices. Tea egg ingredients packs are available in supermarkets.

Question 5: What seasonings are needed to cook tea eggs at home and how to do it? 500 grams of eggs (about 8), 2 star anise, 1 tablespoon of cinnamon twigs, 100 grams of licorice, half cup of black tea leaves

Seasonings

Half cup of soy sauce

Method

1. First add 4 cups of water to the black tea leaves and bring to a boil. Reduce the heat and simmer for 10 minutes. Then remove the tea leaves. Add star anise, cinnamon twigs and licorice wrapped in gauze to the tea soup. .

2. Add soy sauce to taste, then add eggs and cook together. After 10 minutes, take out the eggs, tap the eggshell lightly with chopsticks to make it crack, then return it to the soup and cook for 10 minutes.

3. Turn off the heat and let the eggs soak in the tea juice until the soup has cooled before taking them out.

Reminder

1. Don’t overcook the eggs when you first boil them, because after adding the tea and seasonings, they have to be cooked for a while to make them taste better. Jiudan is too hard and not tasty.

2. After the tea eggs are cooked, be sure to remove them first, and then soak them in the soup. If the tea leaves are soaked for a long time, the tannins in the tea leaves will be released, making the taste astringent.

3. If you need to heat the cooked tea eggs that have been cooled, just bring the soup to a boil, turn off the heat, and then add the eggs to soak.

Question 6: Do you know the easiest way to make tea eggs? Coke Tea Egg

Ingredients: 10 eggs, 1 tael of tea leaves, 20 grams of salt, 10 grams of soy sauce, 1 can of Coke.

Method: Before boiling eggs, tap the eggs lightly with a spoon. When small cracks appear in the eggshell and the sound of tapping the eggshell becomes less crisp, the eggs are ready to be put into the pot. The purpose of lightly cracking the eggs is to make each egg have cracks, so that the flavor will be easier to absorb when cooking, and the cooking time will not take too long.

Pour the tea leaves and salt into the pot. Because salt is added to eggs with cracks, the egg liquid will not overflow, and the tea eggs will be cooked perfectly. Pour the soy sauce into the pot. You can flexibly control the amount of tea leaves, salt and soy sauce according to your own taste. Add water to the pot to about two-thirds of the height of the pot. Pour the cola into the pot. Adding cola is the key to cooking delicious tea eggs. This will not only give the tea eggs a light cola flavor, but also make the tea aroma in the tea eggs stronger.

1. Before boiling eggs, tap the eggs lightly with a spoon. The purpose of tapping the eggs is to make each egg have cracks, so that the flavor will be easier to absorb during cooking and the cooking time will not be needed. Too long.

2. Adding salt when boiling eggs can prevent the egg liquid from overflowing from cracked eggs, so that tea eggs will be cooked completely.

3. Adding cola when boiling tea eggs can not only give the tea eggs a light cola flavor, but also make the tea aroma in the tea eggs stronger.

Question 7: You can boil tea eggs at home and cannot eat them all at once. How can you store them without spoiling? Generally speaking, tea eggs can be stored for a long time. Generally speaking, one or two eggs can be stored at room temperature. Days, but if it is placed in the refrigerator compartment of the refrigerator, it can still be stored for three days. If it is reheated during the process, it can be stored for about three days. Unless there are special needs, it is best to The shorter the time, the better. It is recommended that if you soak it in the water for boiling eggs, it will last longer. Be careful not to put it in boiling water, otherwise it will definitely spoil a lot.

Question 8: How to make tea eggs as the main ingredient

30 eggs

Accessories

Star anise cinnamon

Sichuan peppercorns Fragrance leaves

Tea five-spice powder

Salt and dark soy sauce

Sugar and chicken essence

Steps to make tea eggs

1. Wash the eggs, put them into the pot, make sure the water covers the eggs, and cook them over medium heat (because high heat can easily cause the eggs to crack).

2. After the eggs are boiled, immediately reduce the heat to low and continue to cook for 2 minutes, then turn off the heat and simmer for 2-3 minutes. (Don't cook it for too long, otherwise the eggs will be old)

3. After simmering, pour out the hot water, pour out the eggs, and rinse them with cold water.

4. Start cracking the eggs as soon as your hands can tolerate the temperature of the eggs. Be sure to crack them while they are still hot.

5. After adding water again, add seasonings: star anise, cinnamon, peppercorns, bay leaves (as much as in the picture),

6. Add half a bowl of dark soy sauce, half a bowl of sugar,

7. Add five spoons of salt and five-spice powder (see the picture for the amount of five-spice powder).

8. After the fire is boiled, turn to medium heat, stir in the eggs, and add chicken essence. Then cook on low heat for 15 minutes. (Because there are many eggs this time, the soup is easy to overflow, so the lid of the pot is slightly opened when cooking over low heat)

9. There is no need to turn off the heat, flip the eggs, and clamp the eggs below to the top, so that Add the flavor evenly from top to bottom, turn it over and continue to simmer over low heat for 15 minutes.

10. Turn off the heat and soak for at least an hour before eating. The eggs will become more delicious the longer they are soaked in the soup. It's best to boil it before eating, just boil it.

Question 9: How to make the main ingredient for the lazy version of tea eggs

10 eggs, 1 packet

The right amount of soy sauce and the right amount of salt

Steps to make the lazy version of tea eggs

1. First prepare the eggs. Any quantity. I used rural eggs given by my classmates~

2. Wash the eggs. Add appropriate amount of water. Just cover the eggs and it’s done

3. Add tea egg packets available on the market. Add more salt. Adding salt at this time is mainly to prevent it from boiling.

4. Boil for about ten minutes and then turn on the pot. Crack the surface of each egg. This is how it tastes. Add soy sauce and salt. The dosage depends on personal taste. It’s not good if it’s too salty.

5. Cook for about five minutes. You’re done! It's ready to eat. But soaking it for a few hours will make it taste even better.