Fake eggs are made from chemical raw materials or food additives and cost less than 1 dime each, while real eggs cost around 50 cents. The following methods can be used to identify real and fake eggs:

1. Look at the appearance. Real eggs will be dirty on the outside; artificial eggs have uniform and clean shells. When viewed against the light, real eggs are not as transparent as fake eggs.

2. Smell. Real eggs smell fishy, ??while fake eggs don't.

3. Shake by hand. When real eggs are shaken, the water, egg white and yolk are mixed together and there is no loud sound. Fake eggs will be louder when shaken because of the water inside.

4. Use chopsticks to stir. The fake eggs are sticky and difficult to stir evenly, and the yolks are in pieces. Real eggs can be stirred evenly quickly.

5. When cooked, fake eggs are off-white, while real eggs are shiny and milky white.

The most obvious difference is the egg yolk. The yolk of a real egg is tightly adhered to the white. It is not easy to get a complete yolk. If you squeeze it hard, it will turn into a powdery paste. It's easier to separate the whites and yolks of fake eggs. The yolk of the fake egg is very elastic. It does not crack when pressed into an oval shape, and it is still intact after being bounced twice on the floor.

Keywords: Special-shaped eggs

Rubber eggs: abnormally elastic. Too much cottonseed cake in the feed of laying hens may cause this kind of eggs.

Deformed eggs: Eggs are too round, too long, too flat, too pointed, etc., which may be caused by the deformation of the fallopian tube (such as stress contraction, infection and inflammation, etc.) squeezing the egg.

Egg-wrapped eggs: There are two layers of eggshells. This is due to the reverse peristalsis of the fallopian tube, which causes the newly formed eggs to be "repacked" again.

Yolkless eggs: The egg-laying structure of the hen mistakenly wraps up large pieces of protein as yolks. This type of egg is generally smaller and often becomes a discarded product.

Strong eggs: The inner membrane of the eggshell of this kind of egg is thick and whitish, and it is easy to peel off. The inner membrane of the eggshell will lose its biological activity and become paper-like after being stored for a long time.

Eggs without borders: A normal egg yolk is wrapped with a yolk membrane. If the eggs are violently jolted or left for too long, the yolk membrane may lose elasticity and break, causing the egg whites and yolks to mix together, forming loose yolk eggs. In addition, bacteria invading eggs can also cause yellowing.