Preserved eggs contain lead. Lead is a toxic heavy metal and is definitely not good for the human body! However, you can make your own lead-free preserved eggs at home~~~~~ The harm of lead to the human body: 1. Extremely neurotoxic: Lead can damage the brain and nerves, causing people to have low intelligence, slow reaction, hyperactivity, and poor concentration. Concentration, hearing loss, learning difficulties, movement disorders. 2. Cause anemia 3. Suppress immunity 4. Decrease in appetite, unexplained abdominal pain, vomiting, diarrhea or constipation 5. Affect the absorption and utilization of minerals and vitamins. Leading to calcium deficiency, zinc deficiency, iron deficiency, etc. Teach you 3 methods to identify preserved eggs (1) Appearance identification. Observe whether its appearance is complete, whether there is damage, mildew, etc. You can also weigh it with your hands to feel its elasticity, or hold the egg and shake it to listen to its sound. The outer surface of good-quality preserved eggs has a complete muddy coating and no mold spots. The eggshell is intact and undamaged after the coating is peeled off. It is elastic after peeling and has no shaking sound when shaken. Inferior preserved egg packaging materials are incompletely damaged or moldy; after peeling off the packaging materials, the eggshells have spots or are broken or leaking, and some contents are contaminated; there is a sloshing sound or a light feeling after shaking. (2) Light transillumination identification. After removing the packaging material from the preserved eggs, identify them according to the light transillumination method of fresh eggs, and observe the color, solidification state, air chamber size, etc. inside the eggs. The contents of inferior preserved eggs are not solidified, appear watery, and have large air cells. (3) Taste its taste. The whole egg of good quality preserved eggs is solidified, non-stick to the shell, clean and elastic, translucent brownish-yellow, with a pine-like texture; when the egg is cut vertically, it can be seen that the yolk is light brown or light yellow, and the center is thinner. Inferior preserved eggs have a pungent or musty smell. How are preserved eggs made? Preserved eggs are a unique processed egg product in China and are also an alkaline food. The materials required for pickling preserved eggs include salt, tea and alkaline substances (such as quicklime, plant ash, sodium carbonate, sodium hydroxide, etc.). The reason why preserved eggs have a special flavor is that after the action of a strong alkali, the original sulfur-containing amino acids are decomposed to produce hydrogen sulfide and ammonia. Together with the smell of the ingredients in the dipping liquid, the unique taste is produced. The color of preserved eggs is due to the fact that under the action of strong alkali, the protein part will turn reddish brown or dark brown, and the yolk will turn dark green or orange red. Sometimes the egg yolk is found to be yellow, which means that the preserved egg may not be too fresh, so it is best not to eat it! Nutritional Value of Preserved Eggs The nutritional value of preserved eggs is very similar to that of ordinary eggs, and the pickling process has undergone the action of strong alkali, so the protein and lipids are decomposed, making it easier to digest and absorb, and the cholesterol is also reduced. And iron is used for pickling, so the iron content is also higher. However, vitamin B complex and essential amino acids are destroyed. Do preserved eggs contain lead? During the traditional pickling process of preserved eggs, heavy metals such as lead or copper are often added to the soaking liquid to solidify the protein. According to the regulations of Taiwan's Department of Health, the lead content of preserved eggs must not exceed 2ppm and the copper content must not exceed 8ppm. The agricultural administration unit also provides guidance to the industry to produce high-quality preserved eggs so that the lead content does not exceed 0.3ppm and the copper content does not exceed 5ppm, so they are qualified. Most manufacturers' impregnation solutions do not add heavy metals, or contain very little. Are preserved eggs nutritious? Preserved eggs are characterized by white needle-like crystals in the protein part, which some people think are particularly nutritious. This is because iron phosphate is added during processing. Therefore, compared with ordinary preserved eggs, only the iron content is higher, and the other nutrients are not different. How to choose preserved eggs? Currently, the preserved eggs on the market include duck egg preserved eggs or egg preserved eggs, which can be chosen according to personal preference. When buying preserved eggs, you can pay attention to whether there is a quality certification mark. In addition, preserved eggs with high lead and copper content will have more spots on the surface of the eggshell. After peeling, you can also see that the color of the egg white is dark green or occasionally has black spots, so it is not suitable to buy. Some preserved eggs made in the traditional way are covered with red soil, straw, etc. on the surface of the eggshell. This is actually unhygienic and it is not convenient to judge the lead content from the appearance. It is not suitable for purchase. It is recommended to choose products with complete packaging and clear labels. . Please also pay attention to the date of manufacture when purchasing, and also pay attention to the storage method and period when you store it at home. Now there are lead-free preserved eggs, let me introduce them again: Many people know that lead-free preserved eggs are contained in lead, so people buy lead-free preserved eggs thinking that they can be eaten with confidence. In fact, lead-free preserved eggs also contain lead, which is fine for adults, but it is better for children to eat less. When processing preserved eggs, soda ash, lime, salt, and yellow dandelion powder are mixed in a certain proportion, and then mud and bran are added to wrap the duck eggs. After two weeks, delicious preserved eggs are made.

Yellow red powder is lead oxide, which has the effect of producing beautiful patterns on eggs. However, if yellow red powder is used, the preserved eggs will be contaminated by lead. According to national regulations, the lead content of every 1,000 grams of preserved eggs shall not exceed 3 mg. Preserved eggs that meet this standard are also called lead-free preserved eggs. Therefore, "lead-free preserved eggs" does not mean that they do not contain lead, but that the lead content is lower than the national standard. Traditional Chinese medicine believes that children's bodies are "childish yin and childish yang" and have extremely strong metabolism. After trace amounts of lead in "lead-free" eggs are absorbed by children, they will remain in tissues such as the liver, lungs, kidneys, brain, and red blood cells, and will also cause calcium loss in bones and teeth. Regular consumption of "lead-free preserved eggs" can cause bone and tooth underdevelopment, loss of appetite, gastroenteritis, etc. in children, and can also affect intellectual development. Although lead-free preserved eggs are delicious and nutritious, children are in the stage of vigorous physical development and are more susceptible to the harmful effects of lead, so it is better to eat less. However, eating preserved eggs may also lead to poisoning. The weather is hot in summer, and most people like to use preserved eggs to cheer up when drinking beer, or treat the family with cold preserved eggs. They may have never thought that preserved eggs may also cause food poisoning. According to the inspection and analysis of relevant food experts, there are only 400-500 bacteria on the eggshells of clean Songhua eggs, while there are as many as 140 million to 400 million bacteria on the shells of dirty Songhua eggs. If a large number of these bacteria enter through the pores of the eggshell, Inside the egg, you will be poisoned if you eat such preserved eggs. When purchasing preserved eggs, you should pay attention to the fact that after being peeled off, the egg whites are dark brown and transparent, with a certain degree of toughness; while contaminated preserved eggs are light green, have poor toughness, and are easy to loosen. Never eat it. The bacteria that contaminate the preserved eggs are mainly Salmonella. After entering the human body with the preserved eggs, they cause inflammation on the intestinal trace membrane. After the bacteria fission, they produce highly toxic endotoxin, causing symptoms of poisoning in the human body. Experiments have confirmed that Salmonella will die immediately at a high temperature of 100 degrees Celsius. It will take 5 minutes to die at 70 degrees Celsius, and it will take 15-30 minutes to die at 60 degrees Celsius. Therefore, when eating suspicious preserved eggs, you can steam the shelled eggs at high temperature for about 5 minutes and let them cool before eating safely. The suitable temperature for the growth of Salmonella is 20℃-37℃, and the temperature in summer and autumn is just within this range, so people must pay special attention to preventing poisoning from preserved eggs. The main symptoms of preserved egg poisoning are nausea, vomiting, headache, dizziness, abdominal pain, and diarrhea. Many people like to eat preserved egg and lean meat porridge, but eating less of preserved egg is fine, but eating more of it will have adverse effects on the body. Because preserved eggs are made by mixing soda ash, lime, salt and lead oxide to wrap duck eggs and pickle them, they contain lead. Therefore, if eaten regularly, there is a chance of causing lead poisoning. This can lead to symptoms such as insomnia, inability to concentrate, anemia, joint pain, slow thinking, and affected brain function. In addition, lead will replace calcium, affecting calcium intake and possibly causing calcium deficiency. How to eat preserved eggs: First, eat preserved eggs with ginger vinegar juice. Not only can you use gingerol and acetic acid to neutralize alkalinity and remove the alkali astringency, but you can also use the volatile oil and acetic acid contained in ginger vinegar juice to destroy the odor of preserved eggs. Huangdan powder, a toxic substance used in the production, and substances harmful to the human body are produced during the decomposition of the protein of preserved eggs. The traditional method of making lead-free preserved eggs at home almost always uses Huangdan powder (traditional Chinese medicine), also known as Mitoseng, which is lead oxide. Therefore, the lead content in preserved eggs is daunting. The following is an introduction to lead-free preserved eggs. method of preparation. The raw materials are: Raw eggs: duck eggs (eggs and quail eggs are also acceptable) 100 salt: 3 taels quicklime: 3 taels soda ash: 3 taels black tea: a little plant ash: 7 rice husk: appropriate amount (or use sorghum husk or grass ash instead) water : Appropriate amount ① Put the salt in the pot and fry it. When the explosion stops, take it out and grind it. ② Sprinkle the lump lime with water, break it into powder and sift it for later use. ③ Put water, black tea, and salt into a pot and boil, then pour it into a jar with quicklime, soda ash, and plant ash, stir evenly to make a paste, and then wrap the eggs with it. It should be noted that gloves must be worn during operation to prevent strong alkali from damaging the skin. ④ Place the wrapped eggs on the rice husks and roll them back and forth until they are covered with rice husks and put them in another tank. ⑤ After the tank is full, seal it with yellow mud mixed with salt and water. Generally, preserved eggs can be turned into preserved eggs after 25 days in spring and autumn, 20 days in summer, and 30 days in winter. This method is simple and easy to use, no matter how many eggs are used, and it is very suitable for families.

Method for making lead-free preserved eggs 1. Preparation of liquid A: Add 50 liters of water to each of the two containers, add 2.5 kg of tea leaves to one container, and 2.5 kg of fresh cypress leaves to the other container. Boil for 1 hour each, then add the two containers. Strain the liquid into a container with 3 kg of salt. Add 25 liters of water to each of the two containers, boil again for 1 hour and set aside. After the salt in the third container is completely dissolved, take all the supernatant liquid, filter it into the boiling water in the two containers after boiling again, and finally make up about 150 liters with cold boiled water, stir evenly, and after cooling, it will be liquid A. 2. Preparation of liquid B: Take 90 liters of liquid A, 2 kilograms of salt, and 300 grams of zinc sulfate in a container. Slowly add 6 kilograms of 96% sodium hydroxide in batches. After dissolving, cool and add A Make this liquid into 100 liters, stir well, and it will be liquid B. 3. Initial Soaking: Put qualified fresh duck eggs (eggs, goose eggs, and quail eggs are also acceptable) into liquid B and soak them. Note that the eggs must be submerged 2 to 3 cm below the liquid surface. 100 liters of liquid B can soak approximately 10 eggs. 130kg. Keep the temperature at 20-25℃ for 13 days. At this time, the eggs have solidified, but the flavor and color are not yet intact. 4. Re-soaking: Mix 50 liters of the primary dipping liquid used for egg soaking with 50 liters of liquid a, which is the re-soaking solution. Put the first-soaked eggs into the re-soaking solution, control the temperature at about 20°C, and after 10 to 15 days, remove them, wash them and dry them. 5. Post-immersion treatment: Melt the paraffin, control the temperature at about 90°C, put the re-soaked eggs into the paraffin liquid, take them out after 3 to 5 seconds, and the finished product is ready after cooling. Every 50 kilograms of eggs require 1.2 to 1.5 kilograms of paraffin wax. The preserved eggs made by this method not only do not contain lead, but also contain a high amount of zinc that is beneficial to the human body. They also have a long storage period, generally 6 months. Do homemade preserved eggs also contain lead? Chen Baoan, Hanzeng Post Office, Jiangyou City, Sichuan Province: I heard that preserved eggs contain lead. Duck eggs do not contain lead. Does the raw material for making preserved eggs contain lead? Our family also makes preserved eggs. Do homemade preserved eggs also contain lead? Answer: Food quarantine experts from the Beijing Center for Disease Control and Prevention believe that some raw materials for making preserved eggs do contain lead. However, for homemade preserved eggs, because you don’t know whether the raw materials and production procedures you use contain lead, you have to Only through special food quarantine can we know. There are lead-free preserved eggs on the market now. You can buy lead-free preserved eggs produced by regular manufacturers.