Eggs soaked in vinegar is a delicious food, which can adjust and make up the nutritional status of human body, improve and improve the level of metabolism, enhance physical fitness, improve disease prevention and immune function, and has obvious curative effects on hypertension, cerebral thrombosis sequelae, tracheitis, rheumatic pain, insomnia and dreaminess, diabetes, etc.

Extended data:

Ingredients: fresh eggs 1 egg, 200 ~ 240ml original balsamic vinegar.

Methods and usage: Wash the eggs, put them in a wide-mouthed glass bottle or container, pour in the original balsamic vinegar, seal them for 48 hours, and when the eggshell becomes soft and only a thin eggshell is covered with swollen eggs, unseal them, pick up the eggshell with chopsticks, mix the egg white and yolk with the original balsamic vinegar, and take them after 24 hours.

Take vinegar egg liquid once every 5~7 days, once a day 1 time (about 20 ~ 30ml), and take it every night before going to bed. When taking it, you can add 2~3 times of warm water, add appropriate amount of honey or sugar, and take it after fully stirring. Soft egg skin can be eaten 1 time (people who are not used to eating soft egg skin can not eat it).

Note: The main component of egg shell is calcium carbonate, and the original balsamic vinegar is equivalent to dilute acetic acid. Calcium carbonate reacts with dilute acetic acid to produce calcium acetate, carbon dioxide and water (for details, please refer to the ninth grade of Chemistry Volume I/page Kloc-0/09). The calcification of eggshells disappears, leaving only a thin eggshell, which leads to the original balsamic vinegar containing calcium.

Reference link: Baidu Encyclopedia-Eggs soaked in vinegar