Preserved eggs, also known as preserved eggs and preserved eggs, are egg processed foods invented by Han people in China. They are unique foods in China, with unique flavor and can stimulate appetite. Preserved egg is a unique processed egg in China, and it is also an alkaline food. Salt, tea and alkaline substances (such as quicklime, plant ash, sodium carbonate, sodium hydroxide, etc. ) are all materials needed for preserved eggs.

Introduction of preserved eggs

Preserved eggs have a special flavor because the original thioamino acids are decomposed by strong alkali to produce hydrogen sulfide and ammonia, which, together with the smell of ingredients in the impregnation solution, produces a unique flavor. The color of preserved eggs is due to the fact that under the action of strong alkali, the protein part of protein will be reddish brown or dark brown, and the yolk will be dark green or orange red.

In fact, this is also caused by a chemical reaction: the main chemical component of preserved eggs is another kind of protein, which contains sulfur in protein. After a long time, the egg yolk will also be decomposed into amino acids, releasing what we usually call rotten egg-flavored gas-hydrogen sulfide. Egg yolk itself contains many minerals, such as iron, copper, zinc and manganese. Hydrogen sulfide can react with these minerals to form sulfide.

Therefore, the blue-black yolk is the source of these sulfides. Most of these sulfides are extremely insoluble in water, so they are not absorbed by the human body. In addition, because a large amount of protein in preserved egg yolk is decomposed into amino acids, the yolk of preserved egg tastes much fresher than ordinary eggs.

Preserved eggs are nutritious and delicious, but they are too alkaline to eat. Suggestion: Add some old vinegar when eating preserved eggs, which can sterilize, neutralize some alkalinity of preserved eggs and taste more delicious.