先將雞蛋單層排入鍋中，用清水蓋過以中火煮至沸騰後，離火加蓋燜 15 至 20 分鐘。取出煮好的水煮蛋，輕輕在蛋殼上敲出裂紋，小心不要把蛋殼弄破。
在鍋中將水、紅茶、薑片、八角及所有調味料煮至沸騰，用小火不加蓋煮 20 分鐘後，再把煮好的水煮蛋放入，加蓋繼續以小火煮 40 分鐘，離火後將茶葉或茶包及香料取出，讓茶葉蛋泡在滷汁中，待冷卻後即可剝殼食用，或趁溫熱時食用。
- Lv 61 0 年前最佳解答
Disperses into the first egg monolayer in the pot, the medium baking temperature boils with clear water Ge Guoyi after the ebullition, cooks in a covered vessel to the fire capping 15 to 20 minutes. Takes out boils good Shui Zhu the egg, knocks the crack gently on the egg shell, careful do not make broken the egg shell. In the pot the water, the black tea, Jiang Pian, the star anise and all seasonings boils to the ebullition, does not cap the flame boils 20 minutes later, again boils good Shui Zhudan to put, the capping continues by the flame to boil 40 minutes, after the fire package and the spice takes out the tea or the tea, lets the tea-flavored boiled egg soak in the thick gravy, after treating cooling, then exhausted shell edible, or takes advantage of when warming up edible. Note 1: If with the tea may install first in makes tea in the ball, treats boils time is more convenient takes out; May soak the egg in the thick gravy overnight, the tea-flavored boiled egg flavor can 夠.