Aromatic eggs in chinese.

1 serving


Put the eggs in a saucepan, pour cold water and cook for 10-12 minutes. Then cool in running water, peel and fork each egg in several places. Cook tea with salt and sugar, lower the peeled eggs there and cook them again over low heat until the eggs are golden yellow. Cool the ready-made eggs again, cut into wedges, fan on a diner's plate. You can serve soy sauce or mayonnaise to aromatic eggs.