Divide eggs into two medium-sized bowls: place 2 eggs in one bowl and 1 egg in another bowl. Lightly beat all eggs.
Place butter in a small saucepan on medium heat. Once melted, add milk, water, earl grey, sugar, and salt. Mix to combine and bring to a simmer. Once simmering, turn down heat to low.
Add sifted flour and mix, using a spatula, until a small dough ball is formed. Smash dough so that it covers the bottom and sides of saucepan and heat (low heat) for 1 minute (to cook the mixture).
Transfer dough to a mixing bowl of a stand mixer fixed with the paddle attachment. Allow to cool for 10-15 minutes before proceeding to the next step.
In the meantime, preheat the oven to 200°C (400F) and line a large baking sheet with parchment paper. Use a pastry brush (or your fingers) to lightly brush (or sprinkle) parchment paper with water.
Start by adding the 2 beaten eggs to the dough and mix on medium-low speed until combined (the mixture may curdle at first but will come together after 30-40 seconds).
Note: You will not need to use the whole remaining egg:Slowly add remaining mixture containing 1 egg, one tablespoon at a time whilst mixing on medium-low speed. One tablespoon is usually enough. Once the choux mixture appears thick and has a slightly shiny and smooth surface, but with a pipeable consistency that holds its shape, your choux is complete. When you pull out your paddle attachment from the batter, the batter will start to fall from it after a few seconds (not immediately). At this point, you can chill the batter for up to 2 days.
Use the remaining egg as egg wash by adding 1 tsp. of milk.
Transfer choux mixture into a large piping bag fitted with a Wilton 1A round tip. Pipe approx 1½" size circles straight down, leaving approx 1 inches between each circle. (Create a small bun-like shape and use a sharp, circular movement to stop). Dip your finger in water and smooth down the peaks. Lightly brush each cream puff with egg wash using a pastry brush.
Bake in a 200°C (400F) oven for 17-18 minutes, then, without opening the oven, decrease the oven temperature to 175°C (350F) and bake for another 7-8 minutes. The choux should puff up and is deep golden brown in color. Transfer to a cooling rack until cooled completely before filling.