You can eat them, but they are not safe. Eggshells are composed of 95% calcium carbonate and organic matter. Vinegar soaked eggs is acetic acid and eggshell calcium carbonate reaction to generate calcium acetate. From a chemical point of view, calcium ions dissolve out, does have some calcium effect.

In addition, eggs in the production, storage process vulnerable to a series of bacterial invasion, including a high degree of harm to people Salmonella, Staphylococcus aureus, etc., the acidity of ordinary vinegar can not completely eliminate these pathogenic bacteria.

Combined with the fact that most of the egg products will be coated to preserve the freshness of the commercialization process, there may be unscrupulous merchants in order to reduce the cost of illegal use of industrial paraffin that has the risk of heavy metal residues, which also brings hidden dangers to the safety of vinegar and egg solution.

Extended information

Eggs eating method: Eggs eating method is a variety of boiled, steamed, fried, scrambled and so on. In terms of the absorption and digestibility of egg nutrients, boiled, steamed eggs for 100%, tender fried for 98%, fried eggs for 97%, 92.5%, 92.5%, the old fried for 81.1%, and raw for 30% to 50%.

It seems that boiled and steamed eggs should be the best way to eat. But be careful to chew and swallow slowly, otherwise it will affect the absorption and digestion. For children, or steamed egg custard, egg soup is the most suitable, because these two practices can make the protein loose, very easy to be digested and absorbed by children.

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