How to choose preserved eggs

Preserved eggs are a traditional delicacy whose unique taste makes people linger. Preserved eggs have a very smooth taste, good color and aroma. They are mainly made from quicklime and salt. After being cooked, the preserved eggs will have white patterns on the skin and have a unique aroma. They are a rare delicacy. Let's take a look at how to choose Songhua eggs.

Preserved eggs not only have edible value but also have certain medicinal value. They have the effect of clearing away heat and sobering up. They can also relieve diseases such as eye pain, toothache and high blood pressure. Eating preserved eggs can play a variety of health-care roles.

How to choose Songhua eggs? Weigh them: Put the Songhua eggs in your palm and weigh them gently. Good quality Songhua eggs will vibrate greatly, while Songhua eggs without vibration are of poor quality.

Second shake: Take the Songhua eggs by hand, put them next to your ears and shake them. Good quality Songhua eggs will not make any sound, but poor quality ones will make a sound. The louder the sound, the worse the quality, and it may even be a bad egg or a rotten egg.

Third, look at the shell: that is, peel off the mud attached to the Songhua egg and look at its shell. The eggshell that is intact, grayish white and without black spots is the best quality. If it is a cracked egg, it is likely that too much alkali has penetrated during the processing, thus affecting the flavor of the egg white. At the same time, bacteria may also invade from the cracks, causing the Songhua egg to deteriorate.

Four tastes: If the preserved eggs are pickled properly, the egg white will be obviously more elastic, brown in color with pine branch patterns, the yolk will be dark green or blue-black on the outside and orange-red in the center. When such preserved eggs are cut, the cross-section of the egg will have diverse colors, and it has the characteristics of excellent color, aroma, taste and shape. A good quality preserved egg is solidified, does not stick to the shell, is clean and elastic, is translucent brown-yellow in color, and has a pine-like texture. If you cut the egg longitudinally, you can see that the yolk is light brown or light yellow and is thinner in the center. Poor quality preserved eggs have a pungent, foul or musty smell.

The above content is an introduction on how to choose preserved eggs. I hope it can be of some help to you. Preserved eggs have high nutritional and health value, but we cannot eat too many of them in our lives, because preserved eggs contain a certain amount of lead during the production process. Excessive intake is harmful to the body. We need to pay attention to our health and eat preserved eggs scientifically.