It doesn't taste like regular.

For sure, this will be a monkey on its own.

It's quite tasty.

And then the tea itself helps to, um, sort of balance out of flavor.

A ta is a hot ball egg that has been cracked and then simmered in a broth made of tea, soy sauce and seasonings, rare in Singapore at a shop in Chinatown that specializes in Chinese tea.

Or how what's the target that I used to find it tired from, uh, they go to the yes, mhm, the bone autism, which is at the temple.

You can see that, Tom, can you jump to the thyself, done a whole typology that happens on the way.

So you don't know if I can hold it that So how do we tell you that you should do that?

Grippy is a center for a long time.

She didn't want me to find out information about Todd way to Pakistan.

Didn't want to wait tired, and she shouldn't have to take the lead in Shanghai.

Uh, it's a standard, shall we?

The flavor is very subtle.

I mean, it's like had bought it, but better.

It's a very well balanced like clean flavor.

You can really taste the tea, I guess.

Yeah, but how does the egg absorb this flavor?

Egg shells are made almost entirely of calcium carbonate.

It has thousands of tiny pores, allowing air and moisture to pass through sitting in a broth.

Both egg white and yolk are infused with the flavors of tea and spices.

And here's another reason why these TX are particularly flavorful soy sauce and TR acidic in acidic liquid, the eggshells are weakened, allowing more flavor molecules to penetrate.

Also, this causes proteins in the egg shell to become positively charged, binding strongly to the flavor molecules which are negatively charged.

And that's how you turn a regular egg into a tasty tea egg.