茶叶蛋 Chinese Tea Egg

茶叶蛋是个非常简单的小吃。这个菜谱是我妈妈经过很多尝试总结出来的。健康，美味，有营养！This simple yet authentic Chinese Tea Egg recipe was created by my Shanghainese mother. It is a delicious and healthy twist that adds lots of flavor to hard boiled eggs.

用料  

茶叶蛋 Chinese Tea Egg的做法  

1. Add eggs and water to a pot and cook to boil on high heat for 2 minutes. Then, turn the heat off, cover the pot with a lid, and let it simmer for 5 minutes.
   
   将鸡蛋放入锅内，加水，大火煮开2分钟后关火，焖5分钟.

2. Drain the pot and soak the eggs in a bowl of cold water for 5 minutes to prevent them from overcooking. Then, use the back of a spoon to gently tap each egg until there is an even pattern of crevices around shell.
   
   沥干热水，加冷水冲洗后浸泡鸡蛋5分钟。取出鸡蛋，用不锈钢勺的背面轻轻敲打鸡蛋壳至有均匀裂纹。
   

3. Weigh out all the spices, and clean them by rinsing them with water. Put the spices in the “spice box” and the box in a new, big pot or put the spices directly in.
   
   称出所有香料和茶叶，用水冲洗后建议加入香料盒，直接放入锅内也可；

4. Add salt, sugar, light and dark soy sauce, along with the spices/spice box to a pot. Add enough water to fill the pot half way. Stir and bring the water to boil before turning the heat to low for 2 minutes.
   
   将香料盒和所有调料入锅内，加入纯净或过滤水，大火开后转小火2分钟让茶叶和其他香料煮出香味；

5. Add the eggs in, and continue to simmer for 5 minutes before turning off the heat. Cover the pot with a lid and let the eggs soak in the fragrant broth for 8 hours. Reheat the eggs on the stove before eating, or microwave them (be sure to slice them in half or else they will burst open when heated in a microwave).
   
   加入敲好壳的鸡蛋，大火煮开后转小火焖5分钟，关火。
   
   浸泡8小时后食用会更入味，食用前连汁一起入锅加热；如用微波炉加热，蛋上需剖一刀，以免爆裂。