Eggs 4 Fragrant leaves 1.5 grams
Cinnamon 4 grams Lilac 2 grams
Star anise 2 Black tea bag 1
Salt 3 grams Rock Sugar 10 grams
Old soy sauce 10ml Cooking wine 10ml
fish sauce 10ml
How to make "five-spice braised eggs" at breakfast restaurants Illustration of how to make

Step 1

Prepare the main ingredients. All weighed and prepared in advance. Illustration of how to make

Step 2

Pour the dark soy sauce, cooking wine, and fish sauce together in advance and mix evenly.Illustration of how to make

Step 3

Boil the eggs first. Illustration of how to make

Step 4

Place the hard-boiled eggs in cold water to cool down and then peel them. Illustration of how to make

Step 5

on shelled eggsMake three cuts to enhance the flavor when braised, but do not cut the egg yolk. Illustration of how to make

Step 6

Pour enough water into the pot, put the cold egg water into the pot and then turn on the heat. It must be enough, it will take 2 hours to cook. Illustration of how to make

Step 7

Then pour the bay leaves, cinnamon, cloves, star anise, and black tea bags into the pot. Illustration of how to make

Step 8

Then pour the sauce, salt, and rock sugar mixed in step 2 into the pot. Stir thoroughly. " />

Step 9

After boiling over high heat, cover the pot, turn to low heat, and simmer for 2 hours until the flavor is absorbed. " />

Step 10

After cooking for 2 hours, the color of the braised eggs will come out, and you can turn off the heat at this time.Illustration of how to make

Step 11

The freshly cooked braised eggs can be eaten immediately. If they are to be eaten for breakfast the next day, they can be soaked in marinade and stored. When eating the next morning, boil the marinade and eggs together before eating. To be honest, the taste is really not inferior to that of the breakfast stalls, and I think the ones I make will be even better! Cooking Tips for "Five-Spice Braised Eggs" at Breakfast Restaurants