Boil the eggs normally. Remove from water and cool.
Press the shell smooth all around (fingernail or dumpling).
In the meantime, add all the other ingredients to the egg water form. Add the eggs again (the eggs must be completely covered with liquid).
Meanwhile, let the eggs cook for 3-4 hours. Then, if possible, let them rest in the broth for at least 3 hours.
The eggs also taste best lukewarm or completely cooled down. To serve, remove the shell and cut in half. Considered a great decorative effect! Tips: – Minimum cooking time 3 hrs! Time in the broth is not absolutely necessary, but brings a lot in terms of taste! – Hot times one taste…. ! – Experiment a bit with soy sauce and spices! – The green jasmine tea has no coloring effect and is too bad for that! Shelf life: – without cooling 2-4 days – with cooling 3-5 days
Tip: Always use aromatic spices to refine your dishes!
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