How to boil tea eggs Is it harmful to eat it

You'll need to have eggs, tea, salt, soy sauce, and cola ready.

Before boiling eggs, gently tap the eggs with a spoon, and when there are small cracks in the shell and the sound of hitting the shell becomes less crisp, the eggs can be put into the pan. The purpose of tapping the eggs is to make each egg have a crack, so that it is easy to absorb the flavor when cooking, and it does not take too long to cook.

Pour the tea leaves and salt into the pot. Cracked eggs will not overflow because of the addition of salt, and the tea eggs will be cooked very completely. Pour the soy sauce into the pan.

The amount of tea, salt, and soy sauce you can flexibly control according to your taste. Add water to the pot, about two-thirds of the height of the pot. Pour the cola into the pan.

Adding cola is the key to cooking delicious tea eggs, which not only gives the tea eggs a faint cola flavor, but also makes the tea in the tea eggs more flavorful.

When the water is boiled, take out the tea leaves, the tea leaves should not be boiled in water for too long, because the tea leaves boiled in water for too long will produce a substance that is harmful to the human body.

Continue to heat until only half of the pot of water remains, then add a bowl of water to the pot. When the water boils again, you can turn off the heat. The fragrant tea eggs are out of the pot.

Let's review the key points of cooking delicious tea eggs.

1. Before boiling eggs, you should gently beat the eggs with a spoon, the purpose of tapping the eggs is to make each egg crack, so that it is easy to absorb the flavor when cooking, and the boiling time does not take too long.

2. When boiling eggs, add salt so that the egg liquid of cracked eggs will not overflow, so that the tea eggs will be cooked very completely.

3. When boiling tea eggs, adding cola can not only make the tea eggs have a faint cola taste, but also make the tea fragrance in the tea eggs stronger.

Teach you a good way to boil tea eggs.

One of the characteristics of tea eggs is that they are boiled for a long time, people know that they should not be eaten after boiling water for too long, the water contains nitrite components, and long-term cooking will cause a large loss of water, indirectly increase the concentration of nitrite in the water, and after eating, it will increase the concentration of nitrite in the human body, which is prone to cancer.

In fact, tea and eggs are both beneficial to the human body, especially eggs, which are currently a nutritionally balanced food that is the most suitable for the human body in addition to milk, but these two foods are not so good together, eggs contain a lot of protein, tea contains a lot of tannic acid, these two substances together will form a complex, is a compound that is difficult for the human body to digest, so that eggs lose the nutritional value of protein, and tea will also precipitate iron and calcium in eggs. Loses the effect of iron and calcium supplementation.

In addition, tea contains a lot of strong oxidizing components, which can oxidize the iron in eggs into 3-valent iron, which is not conducive to human absorption, and also oxidizes other ferrous elements in food, which can easily lead to iron deficiency anemia when eaten for a long time.

Precautions for eating tea eggs:

1. Although the tea eggs taste good, they are not suitable for long-term consumption, and occasionally eating one or two has no effect on the body.

2. Tea and eggs are two foods with great nutritional value for the human body, so it is recommended not to eat them together.

3. After eating tea eggs, you need to eat other foods that supplement nutrients to avoid malnutrition.

If the tea eggs are boiled for a long time, a large amount of flavoring agents need to be added to the water, which is likely to produce nitrite and heavy metals, resulting in heavy metal poisoning.

In particular, the tea eggs sold at some roadside stalls cannot guarantee their safety. It is recommended that friends who like to eat tea eggs should try to choose ordinary boiled eggs.

It can also induce anemia.

Many people don't understand why tea eggs can induce anemia, because the ferrous ions in the egg yolk combine with the sulfur ions in the egg protein to form ferrous sulfide. This substance causes the yolk to turn green, and it is not easily digested, and if it accumulates in the body for a long time, it can increase the risk of anemia.

Tea eggs are likely to cause metal poisoning if they are boiled for a long time, and don't eat too many tea eggs at ordinary times, which is not good for your health.

Tea eggs are a very good way to eat eggs, we all know that tea eggs taste good, so many people will choose to eat tea eggs when they eat eggs, but how to eat specific tea eggs is better, which is not clear to many people, so how should we cook specific tea eggs, let's take a look.

Tea eggs are a very good egg food, if you want to make delicious tea eggs, we first need to prepare eggs, but also need 15 grams of rock sugar, a pack of braised eggs, 20 grams of dark soy sauce, 10 grams of cooking wine, 10 grams of fish sauce, 3 grams of licorice, 5 grams of tea, an appropriate amount of salt, and a little chicken essence. We put the eggs in a pot in cold water, and after cooking, we put the boiled eggs in cold water once, and then peel off the shells of the eggs. Then we can prepare the seasoning, add an appropriate amount of water to the soup pot, and then choose to put in the tea and braised egg stock, and then add licorice, rock sugar, dark soy sauce and fish sauce, and then add cooking wine, boil over high heat, you can turn to low heat, and continue to cook for 10 minutes to have a fragrance.

After that, we can choose to put a few dishes on each egg, then continue to put it in the marinade soup, cook for 15 minutes, and eat. Once the eggs are colored, add salt to taste with the chicken bouillon. Then you can turn off the heat, continue to cover and simmer for 2-3 hours, and wait until the eggs are completely flavorful.

Tea egg method: raw materials: eggs, black tea, star anise, cinnamon, cumin, dried chili, bay leaves, Sichuan pepper, monosodium glutamate, light soy sauce, soy sauce, salt.

Steps: Step 1: Prepare 10 eggs, wash them and set aside. Step 2: Put the eggs in cold water, cover **, boil the water over medium and high heat, and then boil for 5 minutes to cook the eggs.

Step 3: Prepare the spices and tea leaves when boiling the eggs, and wash the spices with water (I use Lipton's black tea bags for the tea leaves, so you can replace them with other ones you like). Step 4: After the eggs are boiled, put them in cold water and then gently break the shell of the eggs with a spoon to make them easy to taste and have a beautiful pattern after peeling the eggs. Step 5: Add an appropriate amount of water to the pot (to ensure that the eggs can be covered later), add all the spices, and the dried chili peppers can be torn into several sections.

Step 6、Then add black tea, salt, monosodium glutamate, light soy sauce, and soy sauce. Step 7: Bring the heat to a boil for a while, remember to stir it halfway, and then put the freshly cracked eggs in it. Step 8: After adding the eggs, turn off the heat to medium-low and simmer for 20 minutes, taking care not to let the water overflow halfway.

Step 9: After cooking, scoop the eggs into the crisper and put the tea bag and soup in it.

Step 10: You can eat it the next day