Preparation of quail Tea egg

Quail Tea egg is a traditional snack with rich nutrition and unique flavor, which needs to take into account both flavor and temperature control when making.

Wash the quail eggs and put them in cold water. When the water boils, turn to low heat and cook for 5 minutes. Remove and cool the eggs. Use a spoon to gently tap the eggshell until it cracks evenly. Add water to the pot over quail eggs, then add black tea buns, star anise, cinnamon, fragrant leaves, light soy sauce, and dark soy sauce. Bring to a boil over high heat and simmer on low heat for 20 minutes. Turn off the heat and let it soak for at least 4 hours to enhance the flavor. Using black tea can create amber colored patterns on eggshells, and excessive spice pairing should be avoided to avoid bitterness. The recommended soy sauce ratio is 2:1 between light soy sauce and dark soy sauce, mixed with salty and fresh. Quail eggs are small in size and easy to taste, but cooking for too long can cause the protein to harden. It is recommended to control the crack depth at around 0.5 millimeters for easy penetration. When making SEP, a small amount of rock sugar can be added to balance the salty taste, and it should be refrigerated for no more than 3 days. Quail eggs are rich in lecithin and B vitamins, but have a high sodium content. People with hypertension should control their consumption. It is suggested to use millet porridge or Mantou as breakfast to supplement high-quality protein and avoid gastrointestinal irritation when eaten on an empty stomach.