Skin eggs, also known as loose eggs, eggs, etc., is China's traditional flavor of egg products, not only for the majority of domestic consumers love, also enjoys the reputation in the international market. Eggs, not only a delicacy, but also has a certain medicinal value. Wang Shixiong's "with the rest of the house diet" said: "eggs, taste pungent, astringent, sweet, salty, can diarrhea, sober, go to the large intestine fire, treatment of diarrhea and dysentery, can be dispersed can be convergence." Chinese medicine believes that the skin egg is cool in nature, can cure eye pain, toothache, high blood pressure, tinnitus and vertigo and other diseases. The public can eat: the most suitable for those who have a strong fire; children, spleen yang insufficiency, cold and wet dysentery, cardiovascular disease, liver and kidney disease patients eat less. Precautions: Loose eggs should not be eaten with turtle, plums and brown sugar. Usage and dosage: pine eggs should be eaten with ginger and vinegar to detoxify; pine eggs are best eaten after steaming, pine eggs also contain lead, children are best eaten sparingly. Should not be stored in the refrigerator.

!!! Production method!!!

Pi eggs are a unique Chinese processed egg product and an alkaline food. Salt, tea and alkaline substances (e.g. lime, lime ash, sodium carbonate, sodium hydroxide, etc.) are necessary for pickling eggs.

The special flavor of pickled eggs is due to the decomposition of sulfur-containing amino acids after the action of strong alkali to produce hydrogen sulfide and ammonia, which, together with the smell of the ingredients in the pickling solution, creates a unique flavor. The color of the eggs is due to the protein under the action of strong alkali, the white part of the egg white will appear reddish-brown or black-brown, and the yolk will appear dark green or clear red.

Where do the pine flowers on the eggs come from?

It's actually the result of a chemical reaction: the main chemical component of the egg white is a protein. When poultry eggs are left for a long time, some of the protein in the egg white will break down into amino acids. His chemical structure has an alkaline amino group-NH2 and an acidic carboxyl group-COOH, so it can act with both acidic and alkaline substances.

So people in the manufacture of loose eggs design, deliberately in the mud to add some alkaline substances. Such as lime, potassium carbonate, sodium carbonate and so on. They will pass through the fine pores on the eggshell and chemically combine with amino acids to produce amino acid salts. These amino acid salts are insoluble in egg white, so they crystallize out in a certain geometric shape, and a beautiful pine flower is formed.

Why are the yolks of leather eggs greenish-black?

It's actually the result of a chemical reaction: the main chemical component of the skinned egg is another protein, which contains sulfur. Over time, the yolk will also decompose into amino acids and release what we usually call rotten egg odor gas --- hydrogen sulfide. The yolk itself contains many minerals,

Skinny egg congee such as iron, copper, zinc, manganese, etc., hydrogen sulfide can react with these minerals to generate sulfide. So the yolk is greenish-black is the production of these sulfides. Most of these sulfides are extremely difficult to dissolve in water, so they are not absorbed by the body. In addition, because of the yolk of the egg has a lot of protein decomposition into amino acids, so the yolk of the egg tastes much fresher than the yolk of an ordinary egg. Although the loose eggs are rich in nutrients and delicious in flavor, they are too alkaline, so it is not advisable to eat them more often. Suggestion: when eating puffed eggs, add some vinegar, vinegar can sterilize, and can neutralize part of the alkaline of the puffed eggs, and eat more flavorful.

Health and nutrition

Often heard people say that eggs can not be eaten, in fact, the main eggs contain heavy metals lead concerns, but do not have to be too alarmed, because as long as the purchase of a little attention can be avoided. Remember to check whether the surface of the shell has black spots of different sizes, if so, then avoid eating it.

The key to making leather eggs is whether the protein inside is completely gelatinized, so during the production process, they must be impregnated with a strong alkaline solution to denature the protein and produce a special flavor and color. However, in order to avoid re-liquefaction after gelatinization, which results in the deterioration of the finished product, lead oxide, copper sulfate, and methylthiamine acid are usually added to the lye solution to prevent re-liquefaction. The lead residue that we all worry about is the residue of this chemical in the eggshell.

The nutritional value of eggs, in general, is: rich in iron, methylthiamine (must be amino acids), vitamin E (the above is a comparison with eggs). The disadvantages are: the protein denatured by alkali is not easy to absorb, the denatured protein in the LAL (lysinoalanine) in animal experiments have not been confirmed nephropathy.

The author's personal opinion is that, if it is to be used as a change in daily diet and a special flavor to be tasted, the skin egg is a food that can be considered, but in terms of nutritional value, it seems that there are other better choices. As for the problem of lead residue, consumers can only rely on their own by the appearance of the judgment, but I already know that there are many experts in the food industry, through the temperature control, developed without the need to add lead oxide can maintain the quality of the eggs, I believe that soon, consumers will be able to eat eggs without having to worry about the heavy metal residue.

Eggs:

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In a nutshell, it's not a good idea to eat a lot of eggs! Eggs trump loose eggs in terms of nutrition.