所需食材
- 鸡蛋6个
- 红茶包2个
- 八角2颗
- 桂皮1段
- 生抽3汤匙
- 老抽1汤匙
- 盐1茶匙
- 白糖1茶匙
食材准备
- 鸡蛋洗净，冷水下锅煮8分钟至全熟
烹饪步骤
- 敲裂蛋壳：煮好的鸡蛋过冷水，用勺背轻敲出细密裂纹但不剥壳，方便入味形成花纹。
- 调卤汁：锅中加水、茶包、八角、桂皮、生抽、老抽、盐、糖煮开。
- 浸泡入味：放入裂壳鸡蛋，小火煮20分钟后关火，浸泡至少2小时（隔夜更香）。
小贴士
- 裂纹越细密，花纹越漂亮
- 泡得越久越入味，冷藏可存放3天
Ingredients
- 6 eggs
- 2 black tea bags
- 2 star anise
- 1 cinnamon stick
- 3 tbsp soy sauce
- 1 tbsp dark soy
- 1 tsp salt
- 1 tsp sugar
Preparation
- Hard-boil eggs (about 8 min), then cool in cold water
Steps
- Crack shells: Gently tap shells all over with a spoon to create fine cracks without peeling — this lets the marbled pattern form.
- Brew: Bring water with tea bags, spices, soy sauces, salt and sugar to a boil.
- Steep: Add eggs, simmer 20 min, then soak at least 2 hours (overnight is best).
Tips
- Finer cracks make prettier marbling
- Keeps refrigerated for up to 3 days
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