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53 lines
1.9 KiB
Markdown
53 lines
1.9 KiB
Markdown
# How to Make Tea Eggs
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A high-protein, quick, and nutritious breakfast with rich tea aroma and savory flavor. It takes about 30 minutes to prepare. The cooking process is slightly time-consuming, so it's a great dish to try on weekends. One batch is sufficient for 2-3 people.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Eggs
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- Star anise
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- Bay leaves
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- Cinnamon bark
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- Fennel seeds
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- Rock sugar
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- Black tea
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- Light soy sauce
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- Dark soy sauce
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- Salt
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## Quantities
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- Eggs: 400g (approx. 8 eggs)
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- Star anise: 4g (approx. 2 pieces)
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- Bay leaves: 0.5-1g (approx. 2 leaves)
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- Cinnamon bark: 3g (1 small piece)
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- Fennel seeds: 5g
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- Rock sugar: 15g
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- Black tea: 20g
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- Light soy sauce: 15g
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- Dark soy sauce: 25g
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- Salt: 3g
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Using the above quantities, calculate the ratio of raw materials to be used.
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## Instructions
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- Boil the eggs in cold water over high heat for about 8 minutes (adjust according to your cookware)
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- Remove the eggs and cool them in cold water
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- Gently tap the eggs against each other to create cracks on each shell
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- Place the eggs in a pot and add the star anise, bay leaves, cinnamon bark, fennel seeds, rock sugar, black tea, light soy sauce, dark soy sauce, and salt
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- Add water until the eggs are fully submerged
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- Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15 minutes
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> After simmering on medium heat for 15 minutes, remove the spice residue. Letting the eggs soak for a while longer will improve their texture.
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## Additional Tips
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- Cooling the eggs in cold water helps create a gap between the egg white and the shell, making them easier to peel.
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- You can omit the salt if you prefer.
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- If you don't have all the individual spices, you can buy pre-made braising spice packs containing star anise, bay leaves, cinnamon, fennel, and rock sugar.
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If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.
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