But if you smell a pungent smell of preserved eggs, it is likely that the ammonia content is too high. At this time, it is recommended to cook preserved eggs before eating, because lime and soda ash are added when making preserved eggs. In alkaline solution, protein will show gel characteristics, and protein will produce ammonia during decomposition. If you put too much soda ash, there will be more ammonia.
Fresh preserved eggs have the highest ammonia content, and then they will gradually decrease. Ammonia can cause strong irritation to oral mucosa and gastric mucosa. In the past, even patients' stomachs were "burned", but it was generally rare. If you are in a hurry to eat preserved eggs, such as eating them whole, it is easy to get hurt. Cooked food will decompose ammonia, so if it is the best taste, it is recommended to cook preserved eggs before eating.
It is normal for preserved eggs to be thin inside when they are cut.
Good preserved eggs are solidified, non-sticky, clean and elastic, translucent brown, and loose patterns and textures. When the egg is cut vertically, you can see that the yolk is light brown or light yellow with a thin center. Inferior preserved eggs have a pungent or musty smell.
Put the preserved egg in the palm of your hand and weigh it gently. Preserved eggs with good quality vibrate greatly, while preserved eggs without vibration are of poor quality. Hold the preserved egg in your hand and shake it next to your ear. Good quality preserved eggs are silent, while poor quality preserved eggs have sounds. The louder the sound, the worse the quality, even bad guys or rotten eggs.
Can preserved eggs be eaten after a year? Preserved eggs cannot be eaten after a year. Preserved eggs can usually be kept for several months. If it is preserved for too long, it will deteriorate, and a large number of bacteria on the eggshell will enter the egg through the pores of the eggshell. People who eat this kind of spoiled preserved egg are prone to poisoning, abdominal pain, diarrhea and other uncomfortable symptoms. Therefore, preserved eggs are not recommended to be eaten after one year.
4 How to judge the deterioration of preserved eggs 1? Look at the appearance: observe whether its appearance is complete, damaged, moldy, etc. The mud packaging of high-quality preserved eggs is complete without mildew spots, and the eggshell is intact after peeling the packaging. The package of spoiled preserved eggs is incomplete or moldy, and the eggshell is spotted, damaged or leaked after peeling the package.
2, look inside: remove the eggshell, the whole egg of high-quality preserved egg is solidified, not sticky, clean and elastic; The color is translucent brownish yellow, and the pattern is loose; When the egg is cut vertically, you can see that the yolk is light brown or light yellow with a thin center. Deteriorated preserved egg protein is light green with poor toughness, and the contents of the egg are not solidified and are watery.
3, smell: spoiled preserved eggs have a pungent smell or musty smell.
4. Shake the egg: After shaking the spoiled preserved egg, there is a sound of water swinging or it feels light.