After the tea eggs are cooked, should the packet be taken out? Should the tea egg packet be taken out?

We all know that there are many ways to eat eggs, and tea eggs are one of the more common ways to eat them. It is also a relatively simple way to make them. It tastes delicious and is very popular among people. Many people cook tea eggs at home, so do they need to take out the tea eggs after they are cooked? Let’s take a closer look below!

After the tea eggs are boiled, should the packets be taken out?

After the tea eggs are cooked, the packets in the soup need to be taken out.

In daily use of brine, you need to pay attention to the fact that spice packets cannot be soaked in brine for a long time. Tea leaves will easily deteriorate if soaked for too long, and other spices will also give off a bitter taste. The spice packets should be removed after they are cooked.

When making tea eggs, do not add some overly strong and exciting spices, such as Sichuan peppercorns and chili peppers. The addition of these spices will cover the tea aroma of the tea leaves.

What is the best heat to cook tea eggs?

To cook tea eggs, you must cook them slowly. Over time, the flavor of tea leaves and various spices will slowly penetrate into the eggs.

To cook tea eggs, it is best to boil the eggs first, crack the eggshells with a rolling pin, and then boil them in a pot with tea leaves and various seasonings, so that the cooked tea eggs will be delicious.

The first choice for making tea eggs is black tea, because black tea has a strong aroma and bright color, and the boiled eggs are fragrant, attractive in color, and look great. Green tea has a stronger bitter taste and some astringency when cooked. Moreover, green tea is cold in nature, so it is not suitable for people with poor health and pregnant women.

How to make tea eggs

Ingredients to prepare:

Main ingredients: fresh local eggs.

Accessories: black tea (try Tieguanyin if possible.), star anise, cinnamon, bay leaves, fennel, tangerine peel, licorice, and pepper.

Seasoning: edible salt, dark soy sauce, rock sugar (you can omit it for those who can’t eat sugar), chicken essence, cooking wine.

Cooking:

1. First, clean the local eggs you bought or caught freshly in the countryside (this is more reliable, haha), and be careful not to break them. Pour cold water into the pot and cook gently (lighter to avoid cracking if the pot hits the bottom).

2. After the water is boiled to the ninth level, turn to medium heat and simmer for 3 minutes (you can add some salt to the water so that the eggs are less likely to break), take them out and put them in cold water to cool. Then use a spoon to gently crack the surface of the eggs to make cracks as even as possible.

3. Add cold water to the pot, put all the accessories and tea leaves in and bring to a boil.

4. After the soup is boiled, add seasonings and then add the previously cracked free-range eggs.

5. Cover the pot and cook over medium heat for 10 minutes and then turn off the heat.

6. Let the boiled tea eggs soak for more than 8 hours, so that the eggs will be more flavorful and can be eaten later.

7. Delicious tea eggs are ready. Friends who like spicy food can also add a little dried chili to cook together.

Tips for making tea eggs

1. The longer the soaking time, the more obvious the pattern of the eggs will be and the more delicious they will be.

2. The eggs should be cracked evenly and thoroughly, so that ice patterns will appear, which will increase the beauty and stimulate appetite.

3. If the eggs are taken out of the refrigerator, they must be brought to close to room temperature before cooking, otherwise they will crack during cooking.

4. Adding a little salt when boiling eggs can further prevent cracking.

5. The cooked brine must cover the eggs.