Which is better, boiled eggs or tea eggs?

The absorption rate of boiled eggs is higher, while boiled eggs with tea will affect health, because the biological acid and alkali components will penetrate into the eggs when boiled, combine with the iron in the eggs, and affect the absorption of the stomach

What is the difference between tea eggs and boiled eggs? The differences are: 1. The practice is different, the tea leaves and eggs need to be cooked with seasonings, and the seasonings include salt, tea, star anise, etc., and the boiled eggs are boiled eggs.

2. The taste is different, there is theophylline and soy sauce in the tea eggs to cover the fishy smell of the egg yolk, and the middle of the boiled egg has a fishy smell, and some people will not like to eat it. 3. The nutritional value is different, and the nutrients of boiled eggs have not been destroyed, so the nutritional value is higher than that of tea eggs. 4. The calories are different, for example, the calories of 100 grams of tea eggs are 144 kcal, while the calories of 100 grams of boiled eggs are 151 kcal, so the calories of tea eggs are lower than those of boiled eggs.

1. Tea eggs are not conducive to health, and boiled eggs in the shell are the most nutritious way to eat eggs.

2. Tea eggs are just a way to cook eggs. The fragrance of tea and eggs are integrated, fragrant and delicious, both for meals and snacks, however, boiled tea eggs are mostly used for old tea, and will also be soaked for a long time, the alkaloids contained in the tea are easy to penetrate into the eggs in the long-term boiling, combined with the iron in the eggs, and eating more may affect the digestion and absorption of nutrients by the stomach, so it is not conducive to physical health.

3. Shell boiled eggs are the most nutritious and healthy, the amino acid ratio of protein in eggs is closest to the human body, and the digestion and absorption rate is the highest among all animal proteins. In fact, the way to eat eggs is much larger, and there are hundreds of cooking types with different raw materials, so you don't need to covet one kind of tea eggs. Boiled eggs almost do not cause vitamin loss, so pregnant women, nursing mothers, infants and young children are most suitable to eat boiled eggs thick, let and steamed eggs or egg drop soup, less nutrient loss, and easy to digest and absorb.

Boiled eggs are more nutritious, and strong tea contains more tannins, which can make the protein in the substance become an indigestible coagulated substance, affecting the body's absorption and utilization of protein.

In addition to eggs, common duck eggs, goose eggs, salted duck eggs, pigeon eggs, quail eggs, etc. Their nutrient content is roughly comparable, but there are some subtle differences:

1. The content of methionine and threonine in duck eggs is the highest.

2. The calcium content in salted duck eggs is twice as high as that of eggs, and the calcium content in pigeon eggs is comparable.

3. Goose eggs have the highest fat content, the corresponding cholesterol and calories are also the highest, and contain the richest iron and phosphorus.

Hard-boiled eggs are more nutritious.

Boiling eggs with tea leaves can cause the nutrient content of the eggs to be lost. When it comes to eating eggs, it is good to simply boil them in water, after all, tea eggs are not only not as good for the body as boiled eggs in terms of nutritional value, but their calories are much higher than those of boiled eggs. Although it is said that eating boiled eggs every day is not much less calorie than tea eggs, but after years of accumulation, the calories eaten are very considerable.