When is the best time to crack tea eggs? How long should tea eggs be boiled before breaking them?

There are many ways to eat eggs, and tea eggs are a very common way. It is to cook eggs with spices such as tea. The eggs cooked in this way will taste more fragrant. Many people will cook tea eggs at home. So when is the best time to crack the tea eggs? Let's take a closer look!

When is the best time to crack boiled tea eggs?

Once the eggs are cooked and solidified, you can crack them.

Tea eggs can be boiled twice. The first time is to boil the raw eggs, and the second time is to crack the boiled eggs and continue boiling.

In order to make the finished tea eggs look better, when cracking the shells of boiled eggs, just crack the shells gently. The purpose of cracking the shells is to make the eggs better flavored, but the shells should not be cracked too hard or too broken, otherwise the eggs will easily rot during braising, and it will be difficult to keep the eggs intact, and a lot of eggshell fragments will remain in the brine.

When making tea eggs, should you put the eggs or the ingredients first?

Generally, raw eggs are put in and cooked, then the cooked eggs are cracked and cooked together with tea and spices.

First, you need to cook all the eggs, and then crack the eggshells evenly after they are cooked, so that they can be seasoned. Then prepare a proper amount of water in the pot, the water should cover the eggs, and then add bay leaves, cinnamon, pepper, star anise, tangerine peel, and the most important tea. Cook on medium heat for about fifteen minutes.

When the flavor comes out, put the cracked eggs in and cook them together. Use medium heat again. Boil for 40 minutes and then simmer for 3 hours to enjoy the delicious tea eggs.

Tips for cooking tea eggs

1. Wash the eggs and cook them thoroughly. Be careful with the heat and don't overcook the eggs.

2. Crack the cooked eggs carefully, as the size of the cracks will affect the taste of the eggs. If the cracks are small, the eggs will not be tasty enough, but if the cracks are big, the eggs will not be tasty enough.

3. Put the ingredients in the pot. Do not use powdered ingredients as they will float on the water. Not only will it not be tasty, it will also affect the appearance. Use an appropriate amount of salt, it can be a little salty. Add water to touch the eggs, otherwise it will leave marks and it will not look good.

4. After boiling the eggs, keep them soaked in brine. If you make them at home, you can store them in the refrigerator.

5. When making tea eggs, do not add peppercorns, as they will destroy the fragrance of the tea.

How to make tea eggs

Material:

10 eggs 10 grams of tea leaves 3 star anise 1 piece of cinnamon 3 bay leaves Some sugar 2 spoons of dark soy sauce 2 spoons of soy sauce 2 spoons of salt

Production process:

1. Wash the eggs and steam them in an egg steamer. In fact, they don’t need to be cooked too much, 10 minutes at most. Put the cooked eggs into cold water;

2. Prepare the ingredients for the tea eggs. It doesn’t matter if you want to add more, and you can cook it over and over again.

3. Use the back of a spoon to knock the cooked eggs. Don't use too much force. Don't use too much force. Add tea leaves. Don't use too much tea leaves.

4. Boil the eggs repeatedly and simmer them overnight to make the eggs taste better. The tea eggs are ready and can be eaten.