When is the best time to crack boiled tea eggs? How long to boil tea eggs before cracking

There are many ways to eat eggs, and tea eggs are one of the most common methods. They are cooked with eggs and tea leaves and other spices. The eggs made in this way will taste more fragrant. Many people cook tea eggs at home. So when is the best time to crack boiled tea eggs? Let’s take a closer look below!

When is the best time to crack boiled tea eggs

Crack them after the eggs are cooked and solidified.

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

In order to make the finished tea egg look better, when cracking the eggshells of hard-boiled eggs, just crack the eggshells lightly. The purpose of cracking the eggshells is to make the eggs taste better, but the eggshells should not be cracked too much. Otherwise, the eggs will be easy to rot during brine, and it will be difficult to keep the eggs intact, and there will be more eggshell fragments left in the brine.

Should the eggs or ingredients be put first in tea eggs

Usually, raw eggs are put in and cooked, and then the hard-boiled eggs are cracked and cooked together with tea spices.

First of all, you need to cook all the eggs. After the eggs are cooked, crack the egg shells evenly so that you can enjoy the flavor. Then prepare an appropriate amount of water in the pot. The water should cover the eggs. Then you need to add bay leaves, cinnamon bark, peppercorns, star anise, tangerine peel, and then the most important tea leaves. Boil the pot over medium heat for about fifteen minutes.

When the flavor comes out, add the eggs with cracked shells and cook them together, or choose medium heat. Cook for 40 minutes and then simmer for three hours to have delicious tea eggs.

Tips for boiling tea eggs

1. Wash the eggs and cook them carefully. Be careful not to boil the eggs.

2. Be careful when cracking hard-boiled eggs. The size of the cracks in the eggs is related to the taste of the tea eggs. Small cracks make it difficult to taste, while large cracks make it too tasty.

3. Put the ingredients in the pot. Do not use powdery ingredients, which will float on the water. Not only does it not taste good, but it will also affect the appearance. The amount of salt is appropriate, it can be a little salty. When adding water, you must touch the eggs, otherwise it will leave marks and look unsightly.

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

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

How to make tea eggs

Materials:

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

Production process:

1. Wash the eggs and steam them with an egg steamer. In fact, it does not need to be overcooked, 10 minutes is the best. Put the cooked eggs into cold water;

2. Prepare the tea egg ingredients. In fact, it doesn’t matter if you add more, and it can be cooked repeatedly. Reuse;

3. Use the back of a spoon to crack the hard-boiled eggs, don’t use force, don’t use force! After adding the tea leaves, don’t use too much tea leaves, it’s almost done;

4. Boil the eggs repeatedly and simmer them overnight, so that the egg tastes more delicious. The tea eggs are ready and ready to eat.