Tea Eggs (茶叶蛋)Ingredients
- Green tea leave (绿茶) lu cha 3 tablespoons
- Chicken Eggs (鸡蛋) ji dan 20
- Star anise （大回香， 八角）da hui xiang/ ba jiao 2 piece
- Fructus Foeniculi (小回香) Xiao Hui Xiang 1 table spoon
- Flos Caryophylli (丁香) ding xiang 1 table spoon
- table salt 2 tablespoons
Cooking methods:
- Place all the ingredients in a pan with enough cold water to cover.
- Bring the water to a boil, then reduce heat to low and let the eggs simmer for 10
minutes, or until they are hardboiled. - Take the eggs from the pan and refresh the eggs in cold water.
- Drain the eggs and lightly tap and role the shells on a hard surface to crack them.
Do not remove the shell. - Put the cooked eggs back to the same pan simmer with the same mixture for 30
minutes. - Turn off the heat and let the eggs sit in the tea mixture until they are cool enough
to handle. Remove the shell and serve the eggs warm or cold.
Function:
- Tonify qi and blood
- Strengthen heart, lung, liver, kidney, spleen and stomach
- Treat qi stagnation in the middle jiao, such as abdominal bloating, lack of appetite,
nausea and vomiting etc. - Tonify kidney yang, treat infertility
- Treat lower back and leg pain due to kidney yang deficiency