Is the yellow-green yolk of a tea egg oozing a gray-green liquid a toxic compound that combines with iron? If you still hear this, don’t believe it. What else should you be aware of when choosing or eating tea eggs?

Is the gray-green substance in tea eggs toxic? Is it true?

Does the compound combine with iron during the braising process to produce a toxic substance? Is the gray-green substance around the yolk of a tea egg toxic? But don’t be fooled. It’s actually normal.

The gray-green substance that forms at the junction of the egg white and yolk of a tea egg is iron sulfide. Because eggs contain sulfur-containing amino acids, hydrogen sulfide is produced during the braising process when they are cooked for a long time or when the braising liquid has low oxygen levels.

Egg yolks contain iron, and during braising, hydrogen sulfide interacts with iron, producing “iron sulfide,” which is responsible for the gray-green discoloration at the junction of the egg white and yolk in tea eggs. This can occur in tea eggs and boiled eggs if they’re overcooked. This is normal, so don’t be fooled.

Does the tea leaves in tea eggs affect iron absorption and cause anemia?

There are also other myths about tea eggs, claiming that the tea leaves can hinder iron absorption and cause anemia. While tea leaves and their polyphenols may affect iron absorption, the number of tea eggs typically consumed at one time is not large.

The iron content in tea eggs is also small and not a major source of iron in the diet, so its impact on iron absorption won’t be significant enough to cause anemia. If you’re concerned, a moderate vitamin C supplement can help reduce the absorption of iron from the tea.

When choosing and enjoying tea eggs, don’t overlook the sodium content.

Most people who choose or make their own tea eggs prefer tea eggs that have been braising for a long time, resulting in a darker color and a richer flavor.

While delicious, long-simmered tea eggs can be overly salty and high in sodium.

Tea eggs contain approximately 444 mg of sodium per 100 grams. Eating one tea egg (weighing approximately 50-60 grams) contains around 200 mg of sodium, and this amount can be even higher if cooked for too long. Given the recommended daily sodium intake of 2400 mg, eating two eggs can easily lead to a cumulative sodium intake exceeding the recommended limit.

Therefore, when making or selecting tea eggs, it’s recommended to avoid repeatedly boiling them for extended periods and avoid eggs that are too dark, which is generally healthier.

Tea egg enthusiasts can still pay attention to some details when choosing tea eggs. When purchasing, observe the appearance and smell of the eggs. If an egg shows any unusual signs of mold, a strange smell, or an unusual color, it’s recommended not to eat it.