关于茶叶蛋的英语作文

茶叶蛋的英语翻译有几种，有人翻译成：tea eggs，也有人翻译成：  boiled egg with tea and soy sauce，我比较喜欢前一种翻译，简单、直接，虽然后一种比较具体，但也太啰嗦了。茶叶蛋是煮制过程中加入茶叶的一种加味水煮蛋，是一种风味小吃，也是我国的传统美食之一。因为它的做法够简单，携带方便，多在车站、街头巷尾、小餐馆，游客行人较多等场所置小锅现煮现卖，物美价廉。可以做餐点，闲暇时又可当零食，实用和情趣都兼而有之。我早餐和夜宵都喜欢吃一个茶叶蛋，因为茶叶有提神醒脑的功能，故在烫煮过程中加入少许茶叶，煮出来的蛋便色泽褐黄。然而，有专家指出，茶叶和鸡蛋的搭配对胃有刺激，是不恰当的食用鸡蛋方法。But who care?这个美味做法是我最喜欢的，茶叶蛋就是好吃！

 

【传统的茶叶蛋做法】"Regular/Traditional method of preparation"

Fragrant and flavorful tea eggs are a traditional Chinese treat. The original recipe uses various spices, soy sauce, and black tea leaves in the recipe. A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fennel seeds, cloves and Szechuan peppercorns. Some recipes [1] do not use tea leaves, but they are still called "tea eggs". In the traditional method of preparation, eggs are boiled until they reach a hardened cooked state. The boiled eggs are removed from the water and the entire shell of each egg is gently cracked all around. Smaller cracks produce more marbling when the egg is peeled for eating. The extra water from the boiling should be allowed to seep out of the eggs on its own. After about ten minutes, the cracked eggs are ready to be put into the prepared spiced-tea liquid and simmered at medium heat. The simmering allows the spiced fluid to seep into the cracks and marinate the eggs inside their shells. After about 20 minutes, the eggs and the spiced-tea liquid should be transferred to a glass or ceramic container for further steeping in the fridge. For best results, the eggs should be allowed to steep for two days. The dark color of the spiced tea gives the egg a marbled effect when it is peeled to be eaten.

【茶叶蛋的快速做法】Quick method

Another method of making tea eggs is to boil the eggs until fully cooked inside, then remove the hard boiled eggs from their shells and let them steep in the spiced tea mixture at low heat for a little longer. The eggs and the mixture are removed from the heat and transferred to a glass or ceramic container for further steeping. This method requires a shorter steeping time than the traditional method. Also, the egg is less visually appealing without the marbled effect from the traditional crack shell method of preparation. The eggs can be eaten at anytime, however, the longer they are allowed to steep, the richer the flavor will be. The perfect spiced-tea egg should have a perfect balance between the egg's natural flavor and the spices. The cracking method is the formal feature in this traditional egg recipe. Tea egg is traditionally eaten cold.