五香茶叶蛋


五香茶叶蛋

by 毛毛妈

说起吃五香茶叶蛋,毛毛妈家可以说是历史久远。毛毛外公外婆都是几十年如一日,每天早餐必吃一个自家自制的五香茶叶蛋。所以这茶叶蛋现在也是我们家,周一到周五每天必备,我一般周日晚上都会卤10只五香茶叶蛋,每天早上三个人分吃2个茶叶蛋。我们家茶叶蛋的制法有其独特的地方,香味浓,很好吃。


3541954103 6f6a8e6ef3 o 五香茶叶蛋

用料:
1:鸡蛋10只。
2:水3杯,盐1.5茶匙,糖2茶匙,万字生抽酱油2大匙,金兰老抽酱油2大匙,丁香2粒,八角1粒,五香粉1茶匙,茶叶1大匙。

做法:
中号锅放入10只鸡蛋(图A),加冷水刚刚盖过鸡蛋,置炉上开大中火。

156 五香茶叶蛋

煮滚后,调小火煮5分钟。泌去水迅速冲冷水,剥去蛋壳,用牙签在每个蛋上戳上20个小洞(图B)。

将所有2料放入中号锅内(图C),置炉上开大火煮滚(图D),调中小火煮2分钟(图E)。离火晾凉后,让五香茶叶蛋在卤汁里浸泡过夜,捞出茶叶蛋即可食用。

茶叶蛋放密闭盒里冰箱保存,吃的时候每两个蛋用微波炉热30秒。

240 五香茶叶蛋

爱心分享:

1:煮鸡蛋一定要用冷水开煮,且不要用最大火,这样鸡蛋不会炸裂。煮好后迅速冲冷水,这样蛋壳好剥去。

2:用牙签在每个蛋上戳上20个小洞,这样方便入味,茶叶蛋一定在卤汁中卤汁里浸泡过夜,这样的五香茶叶蛋,会非常入味好吃。

3:第二天捞出茶叶蛋后,卤蛋汁撇去茶叶不要,再煮滚冷凉,放入密闭盒里冰冻箱里保存。下次再用时可加1茶匙盐,1.5茶匙糖,可以再放茶叶、一粒丁香、半粒八角、五香粉1/4茶匙、生抽老抽各半大匙。

pf button big 五香茶叶蛋

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55 Responses to 五香茶叶蛋

  1. sarah says:

    when you cook it the 2nd time, do you need to add water and more tea leaves? thanks a lot for the recipe. I love it!!!

  2. sarah says:

    thank you thank you!!! :-)

  3. sara says:

    已经尝试做了两次了,味道好极了,被同事大赞了,谢谢毛妈妈分享~~~会继续努力的!

  4. llmm says:

    不愧是家传秘方。这个配方比我在中国店买的茶叶蛋配方味道更好。

  5. cheryl cao says:

    请问毛毛妈,你说得冷冻箱是-20C的那个吗?还是4C的那个?还有用的茶叶是什么茶叶呢? 先谢谢啦!! :)

  6. Wuwu says:

    请问毛毛妈丁香是什么东西,在哪里可以买到,又或者英文是什么。谢谢你。

  7. Christina says:

    请问卤蛋汁冷冻后再用,这样可以重复用几次呢?

  8. 小毛驴妈 says:

    毛毛妈:
    那个卤蛋汁在放冰箱冷冻前还要在煮滚一次吗?在你的爱心分享里第三条有提到。不太明白。谢谢

  9. Aguard says:

    请问茶叶蛋在卤汁中卤汁里浸泡过夜是在室温下吗?还是放冰箱里?谢谢。

  10. 可儿 says:

    毛毛妈我又来偷学菜了,有个问题想问下,那茉莉花茶是不是一朵朵白色小花,还是说什么茶叶都可以. 嘻嘻,又要麻烦你了,..

  11. kitty says:

    毛毛妈,谢谢分享方子,我准备明天就尝试做。有一个问题,关注您所有的菜谱,基本都有用到“万字牌生抽”,这个是中国超市买到的某个牌子吗?全名是啥?还是costco买的那种上面带有一个“万”字,其它都是英文的那种生抽呢?我不知道买哪个好,谢谢!

  12. Cici says:

    哈哈 刚好要做茶叶蛋,本来在中国店里买了煮茶叶蛋的料,现在移情别恋到毛毛妈家的祖传秘方了。O(∩_∩)O~ 从简单的入手,希望可以成功啊。

  13. clytize says:

    哈,我又来了~请问毛毛妈,金兰酱油和万字哪里能买到呀,我在美国!我家的酱油都是在亚超买的李锦记的,行么?我看C图汤汁颜色很深呀,好像李锦记的酱油不能这样吧~

  14. clytize says:

    不知道亚超有没有丁香卖呢?

  15. Susan says:

    毛毛妈,请问茶叶是任何茶叶都可以吗?您用的是什么茶叶?

  16. 栗子 says:

    毛毛妈你好,昨天做了茶叶蛋,很好吃!想请教一下卤水是保存在冷冻室还是冷藏室?可以用多少次?会不会放坏呢?

  17. olivia says:

    请问毛毛妈 这个方子可以用来做带壳的茶叶蛋吗?或者有没有带壳茶叶蛋的方子呢?谢谢

  18. jessica says:

    hello MaoMaoma,

    thanks for sharing this wonderful recipe.

    Can I ask how much water I should add to the leftover source the next time when I re-use them? You mentioned in the last step to add salt, sugar, but you didn’t instruct how much water to add in the leftover source.

    Thanks. Have a wonderful weekend!

  19. xiaohui says:

    我能用压力锅煮么?煮多久啊?

  20. Lili says:

    Thanks for the recipe. My daughter loves it.
    How many times can I re-use the sauce?

  21. Helena says:

    毛毛妈, 你好, 谢谢分享好的食谱。鸡蛋在卤汁里滚开后只要煮两分钟吗?可是在英文食谱中你说要煮15分钟。为什么不同呢?多谢。

  22. Helena says:

    谢谢您的回复。我以为Soft boiled eggs in Chinese tea sauce是您的英文版茶叶蛋呢。我只是有点疑问这个煮的时间只2分钟能入味吗?单从保持营养的角度我倒更喜欢这个版本。谢谢。

  23. Feng P. says:

    I shared some eggs I made with this recipe with my colleague Steve, who liked them very, very much! He asked for recipe so his wife could make the eggs at home. The following is my attempt at the English translation that I’d like to share so maybe there can be an English version as well. Cheers!

    :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-)
    Five-spice- and Tea-flavored Eggs

    Material:

    1. 10 large eggs
    2. 3 cups of water, 1½ teaspoons salt, 2 teaspoons sugar, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 grains cloves spice, 1 star anise, 1 teaspoon five-spice powder, 1 tablespoon tea leaves

    Directions:

    1. Put the eggs in a medium-sized pot, add cold water so all the eggs are immersed, cover with lid
    2. Bring the water to boil over medium heat, then reduce to low heat and simmer for about 8 min. Pour out the hot water, and quickly rinse the eggs with cold water to cool
    3. Peel the eggshells and poke 20 tiny holes on each egg with a toothpick
    4. Put the eggs and all the ingredients in (2) above in a medium-sized pot, bring to boil over high heat, and cook for another 20 min over low or medium heat. Leave the eggs in the sauce overnight for flavoring

    Tips:

    Organic eggs are very hard to peel.

    Star with cold water to boil the eggs (not over high heat), and cool down rapidly with cold water for easy peeling. (trick: if you crack open the egg first, then roll it over on a surface so the eggshell has cracks all over, even easier)

    The cooking liquid (or sauce) can be reused. Bring it to boil after the eggs are taken out, cool to room temperature, store in a container in fridge. Next time, add 1 teaspoon salt, 1½ teaspoons sugar, 1 grain cloves spice, ½ star anise, ¼ teaspoon five-spice powder, ½ tablespoon of dark and light soy sauce each, and some water if needed.

    If the leftover eggs are kept in the fridge, warm up in microwave for 30s (maybe with reduced power).

  24. Leying says:

    I tried the recipe today. The eggs were so yummy!!! I’ve always bought tea leaf eggs from grocery stores. Now I can make my own. Many thanks to maomaomom for being such a good teacher!

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