Step 1: Put the preserved egg in the palm of your hand and weigh it gently. The preserved eggs with good quality vibrate greatly, but the preserved eggs without vibration have poor quality;
The second shake: hold the preserved egg in your hand and shake it next to your ear. Good quality preserved eggs have no sound, and poor quality preserved eggs have sound; And the louder the voice, the worse the quality, even the bad guys or rotten eggs;
Third, look at the shell: that is, peel off the mud attached to the preserved egg and look at its shell, with the eggshell intact, gray and white, and no black spots as the top grade; If it is a cracked egg, it is often possible to infiltrate too much alkali during processing, thus affecting the flavor of protein, and bacteria may also invade from the crack, which will deteriorate the preserved egg;
Four flavors: if the preserved egg is qualified, the egg white is obviously elastic, brown in color, with pine pattern, dark green or blue-black on the periphery of the egg yolk and orange-red in the center. After this preserved egg is cut, the cross-sectional color of the egg is diversified, which has the characteristics of good color, fragrance, taste and shape.
The whole preserved egg is solidified, non-sticky, clean and elastic, translucent brown, with loose patterns and textures; When the egg is cut vertically, you can see that the yolk is light brown or light yellow with a thin center. Inferior preserved eggs have a pungent or musty smell.