Lead-preserved eggs:

The surface color of the egg body is relatively dark, dark gray

The surface of the egg body is seriously polluted and difficult to clean

There are many lead spots on the surface of the eggshell, commonly known as golden spots

Lead-free preserved eggs:

The surface of the egg body is smooth and bright, with fewer lead spots, and the eggshell looks like it is oiled, clean and hygienic .

Weigh it once, shake it twice, look at the shell three times, and taste it four times.

Weigh: Gently throw the preserved egg upwards in your hand, and put it back in your hand. If it is heavy and elastic, it is good, otherwise it is bad.

Two shakes: Place the preserved eggs next to your ears and shake them. Good-quality preserved eggs will have no sound, while poor-quality preserved eggs will make a sound. The louder the sound, the worse the quality, and they may even be bad or rotten eggs.

Third, look at the shell: Check whether the eggshell is complete and whether the shell color is normal. Generally, damaged eggs, cracked eggs, black-shelled eggs and eggs with severe brown spots are classified as inferior eggs and should be discarded.

Fourth taste: The whole egg of the preserved egg with good taste is solidified, non-stick to the shell, clean and elastic, translucent brown, with a pine pattern texture; cut the egg lengthwise, you can see that the yolk is light brown or light. Yellow, thin in the center, pure taste, inferior preserved eggs have a pungent stench or musty smell.