Because the lime and soda ash put into preserved eggs during curing will produce a lot of ammonia on the surface of preserved eggs, and the smell of ammonia is pungent, which will affect the gastric mucosa and oral membrane directly. Boiling preserved eggs first can reduce the ammonia content in preserved eggs and make them taste better. When making preserved eggs, lime and soda ash are usually added. If soda ash is put too much, the ammonia content will be higher, and then it will give off a pungent smell. It is safer to cook it first and destroy it with high temperature before eating it.

If you feel that eating preserved eggs raw is a bit astringent, you can choose to cook them and then cold-mix them, or choose seasonings with heavy taste when cold-mix them, such as vinegar, garlic, cucumber, pepper and ginger. When boiling preserved eggs, put them in a pot with cold water first, then turn the water to medium heat and cook for about 8 minutes, and then take them out. When making cold preserved eggs, you can cut them into pieces with a knife or cut them with cotton thread.

Introduction of preserved eggs

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 special flavor and can stimulate appetite. Preserved eggs have a special flavor because after the action of strong alkali, the original thioamino acid is decomposed 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 of protein will be reddish brown or dark brown, while the yolk will be dark green or orange red.