For many people, in fact, they refuse to cook eggs in white water, so many people like tea eggs with full flavor. What tea is the best way to cook tea eggs? What are the skills to cook tea eggs?
What is the best tea for tea eggs?
Tea egg is a kind of flavored boiled egg added with tea in the process of cooking. It is a kind of flavor snack and one of the traditional foods in China. Tea eggs are the first choice of breakfast for many people. Traditional tea eggs are made of black tea.
Boiled tea eggs, the best choice of black tea.
First, the black tea is fragrant and mellow, without bitterness, and the tea eggs cooked are fragrant and bright in color.
Second, black tea does not hurt the stomach, because the important substance tea polyphenols contained in tea has convergence and certain stimulating effect on the stomach, while black tea is made by fermentation and baking. Under the action of oxidase, tea polyphenols undergo enzymatic oxidation reaction, the content is reduced, and the stimulating effect on the stomach is reduced.
In contrast, green tea has a little bitter taste, and the boiled tea eggs are slightly astringent. Moreover, green tea is cold, which is not suitable for those with stomach disease, infirmity and pregnant women.
The skill of boiling tea eggs
First, wash the eggshells and boil them in cold water, then boil them in low heat for five minutes (the eggshells are easy to burst when the fire is too big). The best way to make black tea is to use the black tea produced by Hualian Hegang tea farm. Because the more boiled the tea egg, the looser the yolk, the softer the protein, the lighter the color and the lighter the taste of the black tea, the same color and the same taste. There is a business friend who commutes from Kaohsiung Taipei four or five times a month. He takes the Ju Guang train every time. He usually drinks only boiled water. He always takes a bag of black tea to his home and cooks tea eggs with a percentage of it. Because the tea leaves are damp for a long time and the tea powder is thin, the tea eggs cooked in his home are dark brown, old and tough in protein, and dried in yolk Solid, please eat everyone shake their heads. The quality of tea can't be ignored when cooking tea eggs. The broken tea leaves and the tea after drinking will affect the flavor of tea eggs.
The eggs are cooked. First of all, break the eggshells one by one. Knocking the eggs also requires some small techniques. If it's too broken, it may taste too salty and uneven. The ice lines are messy and unsightly. The pieces knocked are too big and tasteless. You need to knock the eggshells evenly and evenly. When the tea eggs are cooked, the ice lines will appear. The curved lines will be colorful, increase the aesthetic feeling, and then promote the appetite.
Someone put a star anise in tea eggs to increase the aroma. It's not necessary, but we should definitely avoid prickly ash. As soon as there's spicy, the clear tea fragrance will disappear. Tea eggs can be eaten cold and hot, but some people are unconventional. They like to cook high soup with bones instead of white water, which can add a little flavor. However, they always feel greasy when they are eating on their hands during outings. If there is no water around to clean their hands, it's even worse. If they are eaten at home, it doesn't matter.