Five-Spice Eggs
Eggs gently simmered in a five-spice broth of star anise, bay leaf, and Sichuan peppercorn, their shells cracked to drink in the marinade, becoming savory amber marbled treasures overnight.
Instructions
- 1
Add an appropriate amount of water to the pot, then add star anise, Sichuan peppercorns, and bay leaves.
- 2
Add an appropriate amount of edible salt, and after cooking for 10 minutes, crack the eggshells one by one to allow the flavor to penetrate.
- 3
Adding a little red yeast rice will make the color look better.
- 4
The flavor has already soaked into the eggs whose shells have been cracked.
- 5
After peeling, put it into the pot to soak.
- 6
The egg has turned the color of a marinated egg.
- 7
Soaking in the broth overnight has a very nice effect and also smells very fragrant.
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Ingredients
Main Ingredients
- Egg9 piece
- Sichuan peppercornsto taste
- Capsicum fruit2 piece
Seasonings
- Star anise1 piece
- Bay leaf2 slice
- Saltto taste