Q1: Can I use any type of tea for this recipe?
A1: It’s best to use black tea, as it imparts a classic flavor and color to the eggs.
Q2: How long should I soak the eggs in the tea mixture?
A2: Soak the eggs for 2-3 hours after cooking to ensure they absorb the flavors fully.
Q3: Is it necessary to use both light and dark soy sauce?
A3: Yes, using both enhances the flavor and color of the tea eggs.
Q4: What’s the purpose of adding spices like star anise and cinnamon?
A4: Spices add depth and complexity to the flavor profile of the tea eggs.
Quail Egg Tea Eggs
Notes
Ingredients:
- 500g Quail Eggs
- 1 Packet of Black Tea
- 1/2 Tablespoon of Cooking Wine (preferably "Tai Tai Le" brand)
- 1/2 Teaspoon of Chicken Broth (preferably "Tai Tai Le" brand)
- 1/2 Teaspoon of Dark Soy Sauce
- 1 Tablespoon of Light Soy Sauce
- 10g Salt
- 3 Star Anise
- 5 Bay Leaves
- 1 Piece of Cinnamon
- Prepare the ingredients: Clean the quail eggs and set aside with sufficient water.
- Ensure all ingredients are prepared.
- Boil the quail eggs, then simmer on low heat for 2 minutes and let them steep for 3 minutes.
- Remove the cooked eggs into a basket.
- Gently crack the eggshells with a spoon.
- Place the eggs in a clay pot, covering them with water.
- Open the tea packet.
- Add all the seasonings to the pot.
- Add 1/2 tablespoon of cooking wine.
- Add 1 tablespoon each of light and dark soy sauce.
- Bring to a boil, then turn off the heat and let the eggs soak for 2-3 hours.
- The eggs should have a reddish hue and be well-flavored.
- The quail egg tea eggs are ready to serve.
- High in protein and essential nutrients from quail eggs.
- Low in calories, making it a healthy snack option.
- Contains antioxidants from the black tea.
- Spices contribute to digestion and metabolism benefits.
