Judging from the appearance of eggs, native eggs are slightly smaller and lighter in color, and the fresher ones have a thin white film; Its eggshell is tough and thick, with high calcium content, not as brittle and thin as foreign eggshells. However, foreign eggshells are darker in color.

Open the eggshell and the yolk is golden yellow. Eggs with light yellow yolk are foreign eggs. The egg white of the earth egg is clear and sticky, slightly bluish yellow; The yolk is golden in color, floating on the egg white without sinking, and a toothpick can stand upright when inserted in the middle of the yolk; Its eggshell is tough and thick, with high calcium content, not as brittle and thin as foreign eggshells.

Real earth eggs are really more delicious than any kind of eggs sold in the market. Real earth eggs, even boiled eggs, are delicious.

Although the earth egg is small, the yolk is not smaller than the foreign egg. Foreign eggs are big, and there are a lot of egg whites-a lot of water, which can be seen when frying eggs, and the oil pan rattles.

Peel a hard-boiled egg and rub it in your hand. Even if the egg is squashed, protein will not crack, and it is still a complete egg.

Look at the brightness of the eggshell. If the surface of the eggshell is bright, it means that it has been stored for a long time and the surface of fresh eggs has a strong three-dimensional effect. Pick up the egg and shake it in your ear. If there is noise, it means it is not fresh. Put the egg in a dark place and shine a small flashlight on the larger end of the egg. The smaller the air chamber (that is, the gap inside the egg), the fresher it is. The yolk of a chicken with pigment in its feed is red and is often sold as a native egg. Although similar, they can still be distinguished: first, the eggshell of the former is rough; The eggshell of earth eggs is more delicate and hard.