In fact, preserved eggs, also known as preserved eggs, are egg-processed foods invented by Han people in China, which are unique to China. The preserved egg has a special flavor and is an alkaline food. The materials needed to preserve the preserved egg are salt, tea and alkaline substances. The color of the changed egg is due to the fact that under the action of strong alkali, the protein part of protein will be reddish brown or dark brown, and the yolk will be dark green or orange red.
The simple way to buy preserved eggs is to weigh, shake, look at the shell and taste. One step: put the preserved egg in the palm of your hand and gently weigh it. The preserved egg with good quality vibrates greatly, while the preserved egg without vibration has poor quality; Second shake: Take the preserved egg by hand and shake it next to your ear. The preserved egg with good quality has no sound, while the preserved egg with poor quality has sound.
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 and grayish white 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 the protein, and bacteria may also invade from the crack, which will deteriorate the preserved egg; Four tastes: If preserved eggs are qualified, the egg white is obviously elastic, with brown color and pine pattern, and the periphery of the yolk is black-green or blue-black, while the center is orange-red. After such preserved eggs are cut, the cross-section color of the eggs is diversified, with the characteristics of good color, fragrance, taste and shape.