1. Preserved eggs, also known as preserved eggs, preserved eggs, gray-wrapped eggs, wrapped eggs, etc. It is a traditional egg product in China. The main raw material is duck egg, which tastes fresh, smooth and refreshing, slightly salty, and has a unique color and fragrance. Preserved eggs are not only loved by domestic consumers, but also enjoy a good reputation in the international market. After a special processing method, preserved eggs will become black and bright with white patterns on them. When you smell them, there is a special smell, which is one of people's favorite foods.
2. A lot of protein in the yolk of preserved eggs is decomposed into amino acids, so the yolk of preserved eggs tastes much fresher than ordinary eggs. Preserved eggs are nutritious and delicious, but they are too alkaline to eat. Some preserved eggs smell of ammonia because of complex reactions such as amino acid decomposition. It is suggested to add some old vinegar when eating preserved eggs, which can sterilize and neutralize some alkalinity of preserved eggs and taste more delicious.
3.？ There are only 400-500 bacteria on clean eggshells, but there are as many as 654.38+400-400 million bacteria on dirty eggshells. If these bacteria enter the egg in large quantities through the pores of the eggshell, eating such preserved eggs will be poisoned. When buying preserved eggs, it should be noted that the protein of preserved eggs is dark brown transparent body after peeling, which has certain toughness; Contaminated preserved eggs are light green, with poor toughness and easy loosening. Such preserved eggs must not be eaten.
References:
Baidu Encyclopedia "Preserved Eggs" Web page link