Under normal circumstances, preserved eggs can be eaten directly without being cooked, and will not have adverse effects on the body. There are many ways to eat preserved eggs, both raw and cooked, with different flavors. If you eat preserved eggs raw, it's best to cut them into blocks and neutralize some alkali with vinegar, soy sauce and acetic acid, so that the taste of preserved eggs will be better.

But if you smell a pungent smell of preserved eggs, it is likely that the ammonia content is too high. At this time, it is recommended to cook preserved eggs before eating, because lime and soda ash are added when making preserved eggs. In alkaline solution, protein will show gel characteristics, and protein will produce ammonia during decomposition. If you put too much soda ash, there will be more ammonia.

Fresh preserved eggs have the highest ammonia content, and then they will gradually decrease. Ammonia can cause strong irritation to oral mucosa and gastric mucosa. In the past, even patients' stomachs were "burned", but it was generally rare. If you are in a hurry to eat preserved eggs, such as eating them whole, it is easy to get hurt. Cooked food will decompose ammonia, so if it is the best taste, it is recommended to cook preserved eggs before eating.