Cooking Method:
- 30 of eggs cooked with boiling water, remove and flick eggshell until it cracks uniformly but not broken.
- Place boiled eggs and other ingredients ( 2 bags of Herbal Egg Spices, 90g coarse sugar, 10g of salt, 5 tsp light soy sauce, 8 tsp dark soy sauce into a pot and fill in water until it covers the egg and boil at high heat.
- Turn to medium heat, boil for 2 hours until the flavour seep into the eggs. Make sure the broth cover the eggs when boiling.
Weight: 70g (35g x 2)
Ingredients: angelicae sinensis, ligustici wallichii, glycyrrhiae preparata, olong tea, cinnaomum aromaticum, piper nigrum, and codonopsis milousulae
Country of Origin: Malaysia
Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.