Red tea and eggs

A few days earlier, she had been working in the kitchen and said she was preparing tea eggs for breakfast the following day. I went to the kitchen to see how she cooked the eggs, because the eggs she cooked smelled so good, but it tasted so good that I wanted to ask her what she used to cook and where it was different from the way I cooked them. Sister says there's no secret, but she uses a different pot. She said it had been boiled with a casserole, which was much cheaper, so that the cooker could stay warm for one night, so that the next day he could get up and eat hot tea eggs, which, after one night of warmth, were soaked that the tea eggs were fully assimilated and tasted. Ten eggs, eight o'clock, ten peppers, three fragrances, one cinnamon, one spoon of tea, five grams of ice cream, one spoon of salt.