How many days can tea eggs be soaked at most?
Generally speaking, tea eggs can be soaked for 1 to 2 days. Of course, if it is summer, tea eggs should be eaten on the same day, otherwise they will go bad easily, so everyone should pay special attention.
How many days can tea eggs be soaked at most? (common sense! )
How to preserve tea eggs
Tea eggs and eggs are common foods, but whether tea eggs can be eaten overnight depends on the situation. No matter how the eggs are processed, they can't be eaten overnight if they are not completely cooked, because bacteria are easy to breed during storage, and eating them overnight can easily cause gastrointestinal discomfort or flatulence. If it is a well-cooked egg, it can be eaten within 48 hours if it is properly sealed and stored at low temperature.
Taboos for eating tea eggs:
Tea eggs have a high salt content, and many people have a heavy taste. Boiled eggs can't satisfy the stimulation of food, so they like to eat tea eggs with broken eggshells on the roadside and black ones in protein. This kind of egg looks appetizing. However, the salt content of many eggs seriously exceeds the standard, and eating too much salt will cause a series of diseases such as high blood pressure. China Nutrition Society recommends 6g per person per day, which is rare, but the salt content of a tea egg already accounts for a large part.
How many days can tea eggs be soaked at most? (common sense! )
Tea eggs in roadside stalls are unsanitary. The coming and going vehicles make the small pot boiling tea eggs on the roadside full of dust, and the food is not clean on the one hand; On the other hand, vendors selling tea eggs will leave what they can't sell on the first day for tomorrow. Soaking for such a long time will lead to microbial growth. In some cases, Serratia marcescens was found in tea eggs, which caused abdominal pain and diarrhea in consumers. If the tea eggs are boiled for too long, the nutrients will be lost. Excessive heating of tea eggs for a long time will lead to excessive solidification of protein, even hardening and toughening, forming lumps, which will affect appetite and digestion and absorption.