卤鸡蛋制作非常简单，卤者卤汤也，也称老汤，把鸡蛋煮熟，将蛋壳敲破放入烧开的卤汤中，泡一夜，第二天烧开捞出即可。卤汤的调料包括八角、草果、酱油、盐、干辣椒等。 卤汤用过一两次后可加些调料、精盐继续使用，但要清除残渣。夏季卤汤中要多加些盐，防止鸡蛋变质。

　　卤鸡蛋是冷食佳品，营养丰富，味道鲜美，是旅游及大众美食之一。 若在调料中加入茶叶二钱则为茶鸡蛋。若将熟鸡蛋去皮过油炸一下，放入卤锅内，则为卤虎皮蛋。

　　The preparation for them is very simple, i.e. the soup is pot-stewed, making it the preserved soup in name as well. Boiled eggs, with shells broken, are put into the boiled pot-stewed soup overnight, boiled a－gain and scooped out the next day. Condiments of the pot-stewed soup include anises, amomum-seeds, soy-sauce and dried peppers, etc. The pot-stewed soup, used once or twice, can be re-used with some more condiments and refined salt added, but residues should be eliminated. In summer, more salt needs to be added into the soup so as to prevent eggs from going bad.

　　As one of delicacies for tourists and the general public, the pot-stewed egg is a kind of nice cold dish thanks to its rich nutrients and deliciousness. If ten-gram tea is added into condiments, there will be tea-stewed eggs. If boiled eggs, with skin peeled off, are quickly fried and stewed in the pot, there will be "tiger-skinned" eggs.

　　曹建新 译