No

The shelf life is up to 180 days and usually three months.

However, the shelf life of preserved eggs is only two hours after peeling, so they must be eaten as soon as possible.

After opening the preserved eggs, you must eat them within 1 to 2 hours. Do not expose them to the air for a long time or leave them in the refrigerator for next meal, otherwise you will be susceptible to salmonella infection.

The suitable temperature for the growth of Salmonella is 20℃~37℃. It will float in the air together with dust and multiply rapidly when it encounters a suitable carrier. Preserved eggs are just such a carrier, which can provide a large amount of nutrients for Salmonella, allowing the bacteria to multiply rapidly. Such infected eggs can cause poisoning after consumption. It is worth noting that even if preserved eggs infected with this bacteria are placed in the refrigerator, the low temperature will not prevent the bacteria from multiplying, but will only make them less active.

Salmonella will not die until it is exposed to 70℃~80℃ for 5 minutes. Therefore, after peeling the preserved eggs, steam them at high temperature for about 5 minutes, or put them in the microwave for a "turn" and let them cool before eating them without affecting the taste at all, and they are relatively safe.

If symptoms such as abdominal pain, watery diarrhea, nausea, and vomiting occur after eating preserved eggs, you can drink some sugar and salt water (1:1 ratio) to control the condition before going to the hospital.

Preserved eggs are a delicacy that many people like. However, the shelf life of preserved eggs is only two hours after being peeled, so they must be eaten as soon as possible.

After opening the preserved eggs, be sure to eat them within 1 to 2 hours. Do not expose them to the air for a long time or leave them in the refrigerator for next meal, otherwise they are susceptible to salmonella infection.

The suitable temperature for the growth of Salmonella is 20℃~37℃. It will float in the air together with dust and multiply rapidly when it encounters a suitable carrier. Preserved eggs are just such a carrier, which can provide a large amount of nutrients for Salmonella, allowing the bacteria to multiply rapidly. Such infected eggs can cause poisoning after consumption. It is worth noting that even if preserved eggs infected with this bacteria are placed in the refrigerator, the low temperature will not prevent the bacteria from multiplying, but will only make them less active.

Salmonella will not die until it is exposed to 70℃~80℃ for 5 minutes. Therefore, after peeling the preserved eggs, steam them at high temperature for about 5 minutes, or put them in the microwave for a "turn" and let them cool before eating them without affecting the taste at all, and they are relatively safe.

If symptoms such as abdominal pain, watery diarrhea, nausea, and vomiting occur after eating preserved eggs, you can drink some sugar and salt water (1:1 ratio) to control the condition before going to the hospital.