1, preserved eggs are sometimes eaten for a long time. You may think that this preserved egg won't taste alkaline after it has been kept for so long, but if it uses a lot of lime when cooking, it will taste alkaline when eating.

2. The principle of alkali removal in the mature period of alkali eggs. In addition to time, the amount of alkaline substances needed to make preserved eggs will also affect. Preserved eggs have an alkaline taste and can be mixed with some seasonings such as vinegar, soy sauce and ginger. Among them, acetic acid can neutralize some alkali, which has the function of sterilization and disinfection, and the edible taste of preserved eggs will be better

3. Preserved eggs contain more minerals than duck eggs, which can stimulate digestive organs, stimulate appetite and promote the digestion and absorption of nutrients. Preserved eggs contain lead, which is ok for adults, but it is better for children to eat less.

4. There are black spots on the surface of the eggshell, indicating that the preserved egg has high lead and copper content. Traditional preserved eggs are preserved with fresh duck eggs, edible alkali, edible salt, quicklime and other raw materials for more than 2 months. In order to shorten the production cycle and reduce the cost, some unscrupulous manufacturers use industrial copper sulfate for pickling. Such preserved eggs will increase the burden on the liver and kidney, and long-term consumption in large quantities will easily lead to heavy metal poisoning.

5. Try to choose preserved eggs with gray skin, no black spots, no cracks and complete eggshells.