Mixing vinegar and eggs into vinegar-egg liquid not only combines the nutritional components and dietotherapy effects of vinegar and eggs, but also prevents microbial and bacterial pollution when eating eggs raw under the action of vinegar. Raw egg yolk and cooked egg yolk are difficult to be absorbed by intestinal epithelial tissue because of their large molecules. However, the egg yolk molecules treated with vinegar split into fine molecules, and substances such as lecithin, choline and biotin released from the egg yolk are easily absorbed by the human body and exert their physiological functions.

Therefore, according to the role of vinegar, it should not expire. If you use some nutritious vinegar, the effect will be better!

As long as it is soaked for 24 hours, 1 month, it will go bad.