【酸甜苦辣鹹】茶葉蛋 Tea Egg

家裡寄來了滷包,週日的下午,趁著寫作業的空檔,燒鍋滾水煮茶葉蛋。

製作白煮蛋。水滾後放入雞蛋,煮10來分鐘,撈起後浸泡冰水裡,用叉子輕輕把殼敲出裂痕。

滷包一包,紅茶茶包兩枚。滷包說明上說一包可以滷20顆,我吃不了那麼多,放了十顆。

滷包,蛋,茶包,差不多蓋過蛋的冷水,3-5匙醬油,鹽適量,煮開後繼續小火煮20分鐘。

冷卻後,我將茶葉蛋與煮汁放進保鮮盒中,放入冰箱冷藏。浸泡一個晚上,讓茶葉蛋有多點時間入味。

隔天的模樣。撥開後可以看到美麗的裂痕。

入口有淡淡的茶香,冷熱皆宜。

我心心念念的茶葉蛋。:)

(photos taken by the author, all rights reserved.)

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