Is it nutritious to make Tea egg from eggs

Tea egg will retain most of the nutrients of the eggs during the production process, but some nutrients may be lost due to high temperature and long-term immersion. Tea egg still contain high-quality protein, lecithin, vitamin A and other nutrients, but vitamin B and some minerals may be reduced. After being boiled for a long time with tea and spices, the protein structure of eggs will undergo certain changes, but core nutrients such as protein and lecithin can still be well preserved. The polyphenolic substances in tea may increase some antioxidant components when combined with eggs, but high temperatures can cause the loss of some water-soluble vitamins such as vitamin B1 and B2. The absorption rate of minerals such as iron and zinc in egg yolks may slightly decrease due to the influence of tea tannic acid.

Traditional Tea egg usually need to be repeatedly boiled and soaked for a long time, which will increase the penetration risk of heavy metals such as lead on the surface of the eggshell. The use of substandard tea or excessive addition of soy sauce may lead to excessive sodium content, which is detrimental to hypertensive patients. Some roadside vendors may use repeatedly recycled brine, which poses a risk of nitrite accumulation.

When eating Tea egg, it is recommended to choose a formal dining place or a home made one. It is advisable to control the consumption of one or two tea eggs per time. Pairing with fresh vegetables and fruits can increase iron absorption rate, and those with weak gastrointestinal function should avoid eating on an empty stomach. When making homemade, the soaking time can be shortened to 4-6 hours, using fresh spices and avoiding repeated boiling of the brine can better preserve nutrients and reduce food safety risks.