With the dry fall season, I had to research a few moisturizing soups to go. I think it’s also great to boiled tea eggs in an electric crockpot, in porridge mode, and the color is already soaked in by 2 hours or so, then eat them overnight for a deeper flavor entry.
boiled tea eggs
Equipment
- 1 stew pot
- 1 gauze
Ingredients
- 5 egg
- Appropriate amount clear water
- Appropriate amount star anise
- Appropriate amount cinnamon
- Appropriate amount Sichuan peppercorn
- ¼ tsp Salt
- 2 tsp soy sauce
- 1 black tea bag
- 1 piece dried ginger
Instructions
- First pour water into the water tank of the electric stew pot;
- Then put the washed eggs into a stew pot filled with cold water;
- Select porridge cooking mode and close the lid;
- Wait 5-8 minutes after the water in the stew pot boils, and the eggs will be cooked;
- Uncover the lid, take out the eggs, put them into cold water, and let them cool completely;
- Then peel it, take a coriander leaf, stick it on the surface of the egg, and wrap it with a piece of gauze;
- Wrap it tightly and tie the opening with a string;
- Wrap all the eggs in this order;
- Put star anise, cinnamon, dried ginger, Sichuan peppercorns, tea bags, salt and soy sauce into a clean stew pot;
- Add water, then eggs;
- Select the porridge cooking mode again. After the 2.5-hour program is completed, turn off the power;
- Open the gauze and remove the coriander leaves.
Notes
1. It will be more flavorful if eaten overnight;
2. If you don’t want to pattern the surface, you don’t need to cook and peel it first, just put it in the seasonings and cook the porridge;
3. I use Midea MINI electric stew pot.