The fragrant tea eggs are actually not nutritious. Why is that?

The origin of tea eggs can be traced back to ancient times. It is said that it was first created by Emperor Taizu of the Song Dynasty in ancient China, who ordered tea leaves and eggs to be mixed and then boiled to make a delicious snack. Since then, tea eggs have become a traditional delicacy of the royal family of the Song Dynasty. Since then, it has also been widely spread to various places and has become a classic delicacy on the Chinese table.

Tea eggs are a popular traditional snack made with eggs, tea leaves, salt and sugar as the main ingredients. They are delicious and are one of the most popular breakfasts for most people. Compared with boiled eggs, most people will choose tea eggs because they are more flavorful and delicious, but you may not know that the nutrition of tea eggs is far less than that of boiled eggs.

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Tea Eggs VS Boiled Eggs

Many people think that tea eggs are a nutritious food, but in fact, the nutritional value of tea eggs is not high. Generally, tea leaves used to cook tea eggs are made from tea leaves that have been stored for a long time, and they need to be soaked for a long time to be made. Once this happens, the alkaloids in the tea will enter the eggs and combine with the iron in them. However, long-term consumption of eggs made in this way is not good for health and may also have a certain impact on the body. In addition, after cooking tea eggs, some nutrients may be lost, greatly reducing their nutritional value.

Boiling eggs can retain their nutritional value to the maximum extent. Eggs contain a large amount of protein, vitamins, minerals and unsaturated fatty acids. The protein content is relatively high, which is not available in other foods. The high protein content can provide the amino acids needed by the body. In addition, eggs contain vitamin A, vitamin D, vitamin E, etc., which can improve vision, maintain skin health, promote bone health, and enhance immunity. In addition, eggs also contain a large amount of unsaturated fatty acids, which help lower the cholesterol content in the blood. In short, the nutritional value of boiled eggs is higher than that of tea eggs, and it is an important part of a healthy diet.

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Notes on tea eggs:

1. When you cook eggs for the first time, don't overcook them, because after adding tea leaves and seasonings, you need to cook them for a while to make them taste good. If you cook them for too long, the eggs will be too hard and not tasty. 2. After the tea eggs are cooked, you must remove them first, and then soak them in soup. If the tea leaves are soaked all the time, the tannin in the tea leaves will be released, making the taste astringent. 3. If you need to heat the boiled and cooled tea eggs, just boil the soup, turn off the heat, and then soak the eggs. 4. Before boiling the eggs, you should first tap the eggs gently with a spoon. The purpose of tapping the eggs gently is to make each egg have cracks, so that it is easier to absorb the flavor when cooking, and the boiling time does not need to be too long.

5. Eating too many tea eggs may cause indigestion, excessive salt intake and other hazards, so you should still eat them in moderation and avoid eating too much.

Therefore, for the sake of your own health, the editor still recommends eating boiled eggs. If you think boiled eggs have no taste and like to eat tea eggs, that's fine, but don't eat too much.