Whisk 1 egg in a bowl until smooth.

Add 60g sugar and 2 drops of vanilla oil to the egg mixture and mix well.

Sift 60g cake flour into the mixture and gently fold it in.

Open the Earl Grey tea bag and add the tea leaves to the batter.

Melt 60g butter using a double boiler or microwave and mix it into the batter.

Place the batter in a plastic bag and refrigerate for 1 hour.

Prepare the madeleine mold by brushing it with melted butter and dusting with cake flour.

Fill the mold with batter using a piping bag or spoon, filling each cavity to 80%.