茶葉蛋 Tea Leaf Eggs

材料 Ingredients

蛋 Egg 12 個 ea 紅茶茶包 Black tea bag 4 袋 bag 滷包 Chinese spice pouch 1 包 bag 鹽 Salt 1 小匙 tsp 醬油 Soy sauce 1 大匙 Tbs 老抽 Dark soy sauce 1 大匙 Tbs 白胡椒 White pepper 1/2 小匙 tsp 水 Water 5 杯 cup

做法

1.	依照水煮蛋做法準備12個水煮蛋，蛋殼不要剝掉。
2.	用湯匙背面輕輕地敲打蛋殼，讓整個蛋殼呈現均勻的裂痕。
3.	把蛋和其它所有材料放進電鍋內鍋。外鍋放 2/3 杯水 (=1電鍋量杯)煮到開關跳起來後再燜3小時。(註：如果沒有電鍋，直接在爐上煮1小時。熄火再燜3小時)
4.	食用時沾些胡椒鹽風味更佳。

PROCEDURE

1.	Following the instructions on Boiled Eggs to prepare 12 boiled eggs. Do not remove the shells.
2.	Lightly tap each egg with the back of a spoon to make crakes all over the shell.
3.	Place the eggs and all others ingredients in a rice cooker pot. Add 2/3 cup of water (=1 rice cooker cup) to the rice cooker and cook until the switch is off. Cover and let it sit for 3 hours. (Note: If you don't have a rice cooker, cook the eggs on a stove for 1 hours. Turn the heat off, leave the lid on and sit for 3 hours.)
4.	Sever with Pepper Salt.

最後更新 (Last Update): 10/16/2013
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