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• 20 eggs
• 5g Montéa “Pu Er” tea leaves
• 20g rock sugar
• 1 tsp salt
• 1 ½ tbsp dark soy sauce
• 150ml soy sauce
• 30g star anises
• 3g “kan cao”
• 5g “dang-gui”
• 1300ml water
• Boil the eggs in a pot of water for about 10 minutes. Remove and gently crack all over the shells.
• Simmer Montéa “Pu Er” tea leaves, spiced bags with the rest of the ingredients for about 10 minutes in water. Put the eggs in the pot, they should be covered with water.
• Gently boil it for further 30 minutes over low heat. Switch off heat and allow the eggs to cool or soak in the liquid overnight. Peel and serve.
• 20粒 鸡蛋
• 5克 萌帝牌普洱茶叶
• 20克 冰糖
• 1小匙 盐
• 1 ½ 茶匙 老抽
• 150毫升 上等生抽
• 30克 八角
• 3克 甘草
• 5克 当归
• 1300毫升 清水
• 将鸡蛋煮熟（约10分钟）取出轻敲蛋壳微裂，待用。
• 把所有材料，滷包和清水置锅中，煮沸，改用中锅煮10分钟。
• 放入鸡蛋，加盖以慢火煮30分钟，然后熄火浸泡过夜至入味。去壳即可食用。