This method of cooking tea eggs is not the same as the recipe that is circulated on the Internet. The people in this place where I live are all cooking tea eggs. However, it does produce a relatively good taste of tea eggs, and it is easy to make beautiful ripples on the egg protein.
Wash the egg shell. (If you just take it out of the refrigerator, it is best to soak it in cold water for a few minutes to avoid breaking the egg quickly.)
Fill the pot with water (must have no eggs), boil the tea, star anise, cinnamon, salt, sugar and eggs in the fire
After the water is turned on, change to medium heat and cook for 10 minutes. At this time, the eggs are almost cooked.
Use a colander to remove the eggs, and use a spoon to gently rub the eggshells to make them appear irregular cracks. (The old watchers smashed the eggshell directly in the tea)
Put the egg back in the tea, pour some soy sauce, cook for 20 minutes, turn off the heat.
Let the eggs soak in tea for 12 hours.
Knocking tea eggs must be knocked with a small colander. Coronary heart disease, hyperlipidemia, especially those with hypercholesterolemia; renal dysfunction; patients with cirrhosis and elevated blood ammonia; protein allergies.