1. Braised eggs themselves have certain nutritional value. Protein, lipids and other nutrients contained in it are similar to those of fresh eggs. The mineral content is higher than that of ordinary eggs, but its sodium content will increase slightly.
2. Tannic acid will be produced during the production of salted eggs. Tannic acid and protein in food will produce solidified substances in the body and deposit them, which will seriously affect the absorption and utilization of protein by human body and waste the nutritional value of eggs.
3. Braised eggs are preserved foods. The longer the curing time, the better the taste of marinated eggs, but the marinated eggs will lose a lot of nutrients in the curing process. However, if the salted eggs are eaten for too long and too many times, it will easily lead to the oxidation of pickling additives to produce nitrite substances harmful to human health and affect health.
4. Eggs are easily contaminated by bacteria in the process of marinating, which will also lead to the loss of B vitamins and the increase of sodium content. Some people who need to control their salt intake, such as patients with hypertension, cardiovascular disease and kidney disease, can't eat salted eggs often.
Precautions for salted eggs
1. Add some salt to the water to prevent the eggs from breaking, or cook the eggs until they are nearly ripe. Put the pot down, stop for about 3 minutes, turn off the fire and continue to cook until the eggs are cooked thoroughly, which can also prevent the eggs from cracking;
2. After the brine soup is used once or twice, you can add some seasoning and refined salt to continue to use it, but remove the residue;
3. Add more salt to the brine soup in summer to prevent the eggs from going bad;
4, you can also add some pepper or vinegar to taste according to your own taste.
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