Break the tea egg and cook it for a few minutes How long do you cook the tea egg after you break it

As we all know, tea egg is a common kind of egg food, it is made of fresh eggs boiled, there will be a variety of spices and tea leaves, boiled out of the taste is very good, loved by people, many people will be at home to boil tea eggs. Then how long should the tea eggs be broken and boiled? Let's take a look at it!

How long will tea eggs be broken and boiled

It is usually boiled with high heat and braised with low heat for five minutes.

Tea eggs to boil twice, the first time is to boil the egg; The second time is to break the egg shell to continue boiling. In this way, the tea eggs will be fragrant, evenly colored and full of flavor.

Tea eggs should not be boiled for too long, which will affect the taste of the eggs, and should not be soaked overnight, after all, after it cools down, it is easy to breed all kinds of bacteria.

How long should tea eggs be boiled

The longer the tea eggs are boiled, the deeper the flavour will be. See personal preferences, if you like the taste of tea eggs filar silk continuously, just immersed into the egg part, still retain a little egg fragrance, mouth can be eaten as a snack, you can only cook for half an hour, stuffy for half an hour. And like tea egg completely deep infiltration into the egg itself, the egg into a long and thick taste of the next meal, can be boiled for an hour, stuffy for an hour.

Tea egg recipe

Ingredients:

16 EGGS, 3 STAR ANISE, 5 SESAME LEAVES, 1 SICHUAN pepper, 1 bag of tea, 3 spoons of salt, 5 spoons of sugar, 5 spoons of cooking wine, 4 slices of ginger, 8 spoons of light soy sauce, 8 spoons of oyster sauce

Steps:

1. Put the bought eggs into water to clean (eggs to buy the most common can not have too many requirements), and then start to prepare star anise, fragrant leaves and Sichuan pepper, etc.

2. Then we prepare a clean pot, then pour in a basin of water (about 7L), add the above spices, add 8 tablespoons oyster sauce, and pour in 8 tablespoons light soy sauce. Slice the ginger. Add 5 tablespoons of cooking wine. Add 3 tablespoons of salt and 5 tablespoons of sugar. Take a spoon and lightly tap the egg (choose the end with the larger head). When you hear a crack, add it to the pan. Don't use too much force, or the egg will crack too much and the liquid will run out when it is boiled.

All deal with 3 eggs into the pot, then add a pack of tea (tea you can freely choose the no limit), then slowly boiled eggs, with a small fire boil for 10 minutes, turn off the heat, don't be so quick to open the lid and the first placed an afternoon (the goal is to make deeper penetration into the egg taste), you can eat!

The technique of making tea eggs

First, choose small local eggs to make tea eggs, eat better than large eggs.

Second, the tea industry had better choose black tea. Because black tea produces a good color of tea eggs, and the taste of finished tea eggs is better than that of green tea.

Three, boiled tea eggs must be grain fire, slow boiling, through time, the taste of tea and various spices slowly immersed in the egg.

4. Tea eggs are usually boiled with tea leaves. Dark tea leaves such as black tea, Pu 'er, Da Hong Pao and Longjing green tea are not recommended. If the egg brine is salty, add more salt or light soy sauce, dark soy sauce is mainly to color; For a more flavorful tea egg, break the egg before boiling or refrigerate it overnight before reheating.