Tea eggs can be soaked overnight. If it is during the day, soak them for 6-12 hours. Don't soak tea eggs for too long. Leaving them for too long will make the taste too strong, and its nutritional content will change or even go bad.

The tea eggs will taste too strong if soaked for too long, and the tea eggs will not taste good if soaked for too short time. So you have to pay more attention when making it.

The first thing to keep in mind is that after the eggs are cooked, you need to crack the shells out so that they will taste better when you cook the tea eggs. Don’t ignore it.

The second point to note is the tea used. When boiling tea eggs, you must use black tea, not green tea. Because tea eggs cooked with green tea will be bitter, and green tea is cold in nature, it is not suitable for people with stomach problems. However, when cooked with black tea, it will not be bitter, the color will be more beautiful, and the nutritional value will be higher.

The last thing to keep in mind is that after boiling tea eggs, you must fully soak them after turning off the heat. The soaking time is sufficient so that the tea eggs can fully absorb the flavor. The longer the soaking time, the more flavorful they will be, but do not exceed 12 hours.

If the tea eggs become salty after soaking for too long, you can also adopt the following methods.

1. Take out the tea eggs and slowly cook them in clean water (you can add a little sugar) over low heat for twenty minutes to make them more delicious.

2. Pour out the original soup and pour water again.

3. When stewing, put the boiled salted tea eggs in.

4. Do it all over again after it’s all gone.

It is best not to soak tea eggs for too long. After being cooked for a long time, boiling water and steamer water will produce a variety of harmful heavy metals and a kind of nitrite, which contains carcinogens and can cause digestion. Systemic, neurological, urinary and hematopoietic diseases.

The yolk of tea eggs that have been soaked for too long will be gray-green. This is caused by the ferrous ions in the yolk and the sulfur ions in the albumen forming insoluble ferrous sulfide. This ferrous sulfide does not It will be absorbed and utilized by the body. If children eat it regularly, iron malabsorption will occur, leading to iron deficiency anemia.