Jiang Ran prepared to make tea eggs.
Tea eggs are delicious and not troublesome to make.
In the morning, selling them alongside porridge and buns couldn't be better.
First, boil the eggs until they're cooked, then crack the shells slightly and set them aside.
Meanwhile, in another pot, boil some water, then add tea leaves, star anise, coriander seeds, bay leaves, cinnamon, spices, salt, and slices of scallion and ginger, along with dark soy sauce.
If possible, also add light soy sauce and chicken bouillon.
However, given the current conditions, these two ingredients were omitted.
Still, it doesn't affect much.
Once the water is boiling, put the eggs in, continue to boil for another twenty minutes, then they can be taken out.
Tea eggs can be eaten cold or hot.
If they become cold and you want to eat them hot, just re-boil them in the pot.
After making the tea eggs, during dinner that night, each of them ate one.
The taste is certainly much better than plain boiled eggs.
