Tea contains tannic acid, which will penetrate into eggs after cooking and combine with iron in eggs to form precipitation, which is very irritating to the stomach. Over time, it will affect the digestion and absorption of nutrients, which is not conducive to human health. Alkaloids in tea combine with calcium in eggs, which hinders their digestion and absorption, and inhibits the absorption of calcium in duodenum, which easily leads to calcium deficiency and osteoporosis.