Roasted Eggs

Flavor: Five-spice; Cooking Method: Roasting; Time: One hour; Difficulty: Easy.

Steps for Roasted Eggs

Prepare the seasoning first. You can also add some tea leaves to make the color darker. But I don’t like tea leaves to soak for a long time, so I didn’t add them.

Put the seasoning in water and boil for about 3 minutes, then turn off the heat.

I used small eggs, which are easy to marinate. These are all I have at home, so I boiled them all.

Marinate the boiled eggs in the water with seasoning for 2-3 days. I was in a hurry to make the recipe, so I only marinated them for a day and a half. Fortunately, the eggs were small and still flavorful.

Boil the marinated eggs for 1 and a half minutes after the water boils. Because I used small eggs, the cooking time was very short. If you use large eggs, you can cook them for 2-3 minutes. But it’s best to cook them for 2 minutes and then remove them to ensure that the egg yolk is still liquid. If the egg yolk is cooked, the taste of the roasted eggs will be completely different and not as delicious. This is very important!

Immediately remove the boiled eggs and put them in a baking dish.

Preheat the oven to 200 degrees in advance. I preheated the oven before boiling the eggs. Roast at 200 degrees for 4 minutes, then turn off the oven and let it cool naturally to 100 degrees.

After the oven has cooled naturally, turn it on again to 150 degrees and roast for about 40 minutes.

After roasting, my husband took two eggs to taste before I could take a picture.

The peeled roasted eggs also look good. If you marinate them with some tea leaves for a longer time, the egg white will turn light brown.

The egg yolk is very delicious. The small eggs I used have a small size but a large yolk, which is very delicious and healthy.