But such a popular "national dish" is said to be harmful to the human body for three main reasons:
①: Eggs cooked with tea for too long will produce heavy metals and nitrite, and long-term consumption will lead to AZ.
②: The yolk of tea eggs is green, because ferrous ions and sulfur ions react chemically, thus forming "ferrous sulfide" which is difficult for human body to digest and absorb, and this substance will cause ischemic anemia.
③: Tea contains caffeine, eggs contain high-quality protein, and eating them at the same time will increase the burden on kidneys and liver.
These things mentioned above do exist, but they are not so terrible. You should know that "affecting the absorption of certain nutrients" and "harmful" are not the same thing at all! As the saying goes, it is hooliganism to talk about toxicity without dose!
How can such delicious food be made without exquisite methods? Here I'd like to share with you how a 70-year-old couple made tea eggs for 40 years. You can try it if you are interested!
Required ingredients: several eggs, white sugar (or rock sugar), black tea 1 spoon, 2 star anise, small pieces of cinnamon, 4 pieces of fragrant leaves, fennel 1 spoon, salt, shallots, ginger slices, clear water,
Specific practices
(1) Although the surface of eggs looks clean, there are still many bacteria, so be sure to clean them carefully. Put the eggs in a bigger pot, add salt and rub them with steel balls.
(2) Add cold water to the pot, turn on the fire until it boils slightly, gently add the eggs, and turn down the fire to keep it boiling slightly for 5 minutes.
(3) Prepare a pot of cold water in advance, remove the boiled eggs and put them in cold water for cooling. Then take it out and break the eggshell with a spoon.
(4) Boiling tea eggs Many people will ignore the step of frying sugar. In fact, this is the key to the marbling of tea eggs. Add sugar or rock candy to the pot, add a little water, stir-fry until caramel color, and pour in hot water. It is best to stir-fry sugar when putting sugar and water in the cold pot. When the sugar solution is caramelization, pour hot water quickly to avoid frying the hair. If the temperature in the pot is too high, adding water can reduce the temperature, which will lead to a reaction and a sugar color.
(5) Then add all kinds of spices and water, including 65,438+0 tablespoons of black tea, 2 star anises, small pieces of cinnamon, 4 fragrant leaves, 65,438+0 tablespoons of fennel, salt, shallots and ginger slices, until the water can submerge the eggs.
(6) Add the broken eggs, cover the pot and cook for about 8 minutes, then cover the pot and stew for one night.
You can eat it the next day, and you will find that the eggshell and protein have been separated, which is particularly easy to peel, and it is also a beautiful marble pattern! I guarantee that the tea eggs cooked in this way are better than the tea egg packets you bought.
1. If your eggs are in the freezer, remember to take them out one day in advance and warm them back and forth for at least one night, which determines whether the eggs will be shelled or not. So don't just know that frozen eggs are too cold after being cooked. The eggs are not warm yet, and the protein you peeled off in cold water many times is full of potholes, except for the eggs preserved at room temperature.
2. The eggs must be gently put into the pot when the water is slightly boiling, and the fire should always be small. This is mainly to prevent eggs from colliding with each other to produce cracks.
3. Many people add a lot of soy sauce or soy sauce when cooking tea eggs to make them delicious, which will not only make the boiled eggs have no nutrition, but also affect the taste, so the fried sugar color is the key, which is also the key to the marbling of tea eggs.
4. It is best not to cook tea eggs in an iron pan, because tea leaves are very alkaline, the boiled eggs taste bad, and the pot is easy to rust. Casserole or stainless steel pot will do.
Do you like tea eggs cooked like this?