终结版【溏心茶叶卤水蛋】-English Follows
by 毛毛妈
糖心卤水蛋，卤汁用的是毛毛妈家的五香茶叶蛋卤汁，因为鸡蛋不能再同卤汁一起煮，所以多用了点料。这是一个很好的爬梯冷盘噢，上次带去爬梯，很受朋友们欢迎，大家不妨试试。
用料:
1：鸡蛋10只；
2：水3杯，盐2茶匙，糖2茶匙，万字生抽酱油2大匙，老抽酱油3大匙，丁香2粒，八角1粒，五香粉1茶匙，茶叶1.5大匙；
3：香油1茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、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（电炉在7）。煮滚后，调中小火煮3.5分钟。泌去水迅速冲冷水，剥去蛋壳（图B）备用。
2、将所有2料放入中号锅内（图C），置炉上开大火煮滚，调中小火盖盖煮15分钟离火。加入香油，等卤汁冷15分钟。
3、放入剥壳鸡蛋（图D），在卤汁里浸泡24-48小时，即可食用。一次吃不完，剩余的卤蛋可放密闭盒里冰箱保存，吃的时候可以微波炉热20秒。
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：卤蛋汁第二天，再煮滚冷凉后，放入密闭盒里冰冻箱里保存，下次再用。用时可加1茶匙盐，1.5茶匙糖，可以再放一粒丁香，半粒八角，五香粉1/4茶匙，生抽老抽各半大匙，茶叶1茶匙。
3：如果不想鸡蛋里面太糖心，但又是软的，鸡蛋水开后可煮4.5分钟。
4：糖心卤水蛋切开后可以放点卤汁，更棒。
Soft boiled eggs in Chinese tea sauce
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