Can children eat preserved eggs?

Preserved eggs have certain nutritional value, and many people like to eat them. However, before eating them, you should also understand some precautions and some people who are prohibited from eating them. For children, try not to eat preserved eggs. This is mainly because there are certain heavy metals in preserved eggs, especially lead, which is often easy to exceed the standard. We know that if children consume too much heavy metals such as lead, it may lead to developmental problems and damage their intelligence.

Can children eat preserved eggs?

Traditional Chinese medicine believes that a child’s body is a body of “childish yin and childish yang” and has an extremely active metabolism. After being absorbed by children, the trace amount of lead in "lead-free" eggs will remain in tissues such as the liver, lungs, kidneys, brain, and red blood cells, and will also cause the loss of calcium in bones and teeth. Regular consumption of "lead-free preserved eggs" can cause children to suffer from poor bone and tooth development, loss of appetite, gastroenteritis, etc., and can also affect their intellectual development.

Delicious recipe for preserved eggs

1. Spicy pepper and preserved egg

Ingredients: 3 preserved eggs, 3 hot peppers, 2 cloves of garlic.

Seasoning: cooked oil, sesame oil, light soy sauce, and MSG.

Ingredients: 3 preserved eggs, 3 chili peppers, 2 cloves of garlic. Method: Cut the preserved eggs into sprouts, and chop the chili peppers and garlic. Place the preserved eggs on a plate, put chili peppers and chopped garlic in the middle, then pour in cooked oil, light soy sauce, sesame oil and other seasonings and sprinkle them evenly on the plate. Mix well before serving.

2. Spicy preserved eggs

Ingredients: 300 grams of fresh mushrooms, 4 preserved eggs, 1 red pepper, 1 green pepper, 3 cloves of garlic.

Seasoning: 30 grams of cooking oil, 2 teaspoons of sesame oil, 1 teaspoon of soy sauce, 1/2 teaspoon of sugar.

1. Wash and remove the stems of the mushrooms, cut each into 4 equal parts and drain the water. Put them in a pan and dry-fry for 2 minutes before serving. Wash and mince the garlic, and wash and cut the chili into rings.

2. Add appropriate amount of cooking oil into the pot, stir-fry minced garlic and chili after heating, then add mushrooms, stir-fry over high heat first, then simmer over low heat until the mushrooms no longer release water and become slightly shrunken, then turn off the heat and serve.

3. Peel and slice the preserved eggs, put them in the plate with mushrooms, add soy sauce, sugar and sesame oil and mix well.