Say goodbye to the complicated and energy-wasting tea egg recipe. I simplified the recipe for easier, healthier, and more delicious tea eggs. This recipe is good for someone who cooks tea eggs for the first time or tries to cut down extra sugar, salt.
Drain the hot water. Cool the eggs under cool running water.
Crack the eggshell. Make sure to crack the shell to reach the inner side. Otherwise, you will not get a marble pattern. Don't pressure too hard. It will break the egg.
Put the cracked eggs back into the saucepan.
Add 1 3/4 cups of water.
Add all the ingredients (2 tablespoons of soy sauce, 1 star anise, 1 teaspoon of black tea, 1 teaspoon of cinnamon powder.
Boil for 15 minutes.
If you want to enjoy tea eggs stronger, add the following extra ingredients to the recipe. Add 1 tablespoon of dark soy sauce, 1 slice of ginger, 1 bay leaf, 1 teaspoon Sichuan peppercorn, 1 teaspoon sugar, and half teaspoon salt.