The correct way to boil tea eggs is as follows:
Ingredients
10 eggs.
Black tea 10 grams.
Star anise: 2 pcs.
Cinnamon bark 1 small piece.
2 bay leaves.
1 teaspoon of Sichuan peppercorns.
1 teaspoon of cumin.
Cloves 3 capsules.
Salt to taste.
Method
Wash the eggs and place them in a pot of cold water.
Add tea leaves, star anise, cinnamon, bay leaves, peppercorns, cumin, cloves and salt to taste.
Once the heat is boiling, reduce the heat to low and cook for 10 minutes.
Turn off the heat, cover the pot and simmer for more than 1 hour.
Remove the eggs, rinse them with cold water, and serve.
Tips:
Eggs can be potted under cold water or hot water. A pot under cold water can heat the eggs evenly and not easily boiled.
Tea leaves can be chosen according to your preference, black tea, green tea, and black tea are all available.
The five spices can be adjusted to your liking.
Boiled tea eggs can be refrigerated and taken as you eat.
The nutritional value of tea eggs
Tea eggs are rich in protein, fat, vitamins and minerals, and have the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough, and delaying aging.
Contraindications for consumption
Tea eggs should not be eaten in excess, so as not to cause bloating, diarrhea and other symptoms.
Precautions for boiling tea eggs
When boiling tea eggs, be careful not to cook them for too long, otherwise the eggs will get old.
Boiled tea eggs should be eaten in time to avoid bad taste.
Tea eggs should not be eaten with cold food to avoid causing diarrhea.