Five-Spice Tea Eggs
Five-Spice Tea Eggs
Autumn’s cool climate makes it the ideal season for the body to tonify, shed old buildup and renew itself. Eggs are highly nutrient-dense: the choline they contain is essential for synthesizing acetylcholine, a key brain neurotransmitter, and also serves as a critical component of cell membranes. This nutrient helps boost memory and improve concentration.
Ingredients
eggs
8
star anise
3
cinnamon bark
2g
tea leaves
3g
fennel seeds
3g
black cardamom
1
bay leaf
1
salt
15g
sugar
3g
dark soy sauce
20g
water
1800g
Instructions
1
Step 1
Prepare the ingredients: salt, sugar, dark soy sauce, fennel seeds, black cardamom, star anise, cinnamon bark, bay leaves, and tea leaves.
2
Step 2
Clean the eggs thoroughly. Add water to a pot, place the cleaned eggs in, bring to a boil, and continue cooking for 10 minutes.
3
Step 3
Use the hot pot's lifting tray to remove the eggs, then gently crack their shells so the flavors can absorb.
4
Step 4
Add the fennel seeds.
5
Step 5
Add the black cardamom.
6
Step 6
Add the star anise.
7
Step 7
Add the cinnamon bark.
8
Step 8
Add the bay leaves.
9
Step 9
Pour in the dark soy sauce.
10
Step 10
Add the salt.
11
Step 11
Add the sugar.
12
Step 12
Add the tea leaves.
13
Step 13
Press the hot pot button on the screen, cover with the lid, bring to a boil over medium heat, and cook for another 20 minutes.
14
Step 14
Don't rush to remove the cooked eggs—let them soak in the broth to fully absorb the flavors.
15
Step 15
Once the tea eggs have absorbed the flavors, press the lifting hot pot function button to raise them, and enjoy the delicious tea eggs.
