10粒蛋*基本卤水

30普洱茶叶
100g白米
1个椰壳 (敲成小片)

1. 把鸡蛋放入水里煮滚，煮多3分钟捞起，泡入冷水里，剥壳。
2. 把剥好壳的鸡蛋，放入煮滚的卤水里，小火卤10分钟，捞起滴干汁。
3. 锅里铺张锡纸，放入熏料，架上置放鸡蛋，加盖用中火烧至冒烟后，再熏剁4分钟即可。
4. 趁热或凉享用皆福风味.

10 eggs*basic superior brine

30 pu-er tea leaves
100g rice
1 coconut shell (cut into pieces)

METHOD

1. Put eggs into a pot of water and bring to boil. Continue to cook for another 4 minutes. Dish uom soak in cold water and remove shell.
2. Bring the brine to boil. Put in eggs and simmer for 10 minutes. Dish and drain.
3. line a piece of aluminum foil onto a wok. Put in smoke ingredients and place a rack over it. Put eggs onto the rack, cover with lid heat up over medium heat till can see the smoke came out from the side of the wok. Leave to smoke for another 4 minutes to to get the smoky flavour.
4. Serve the eggs warm or cold.

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