Taste pungent, astringent, sweet, salty, cold; into the stomach meridian.

Functions: moistening the throat, removing heat, sobering up, removing colon fire and other effects. If mixed with vinegar, it can clear heat and anti-inflammatory, nourish the heart, nourish the spirit, nourish the fitness; used in the treatment of periodontal disease, mouth sores, dry throat and thirst.

Contraindications Children and young people, insufficient spleen yang, cold and wet dysentery, cardiovascular disease, liver and kidney disease patients eat less.

Suitable for people can be eaten by the general public. The most suitable for those who have a strong fire.

Pi eggs, also known as loose eggs, eggs, colored eggs, alkaline eggs or mud eggs, etc., is cured with lime and other raw materials after the egg food, because the protein is often pine-needle-shaped crystals or patterns and so named. It is China's traditional flavor egg products, is a typical egg processing products, with a special flavor, can promote appetite.

Skin eggs are not only loved by the majority of domestic consumers, but also enjoy a reputation in the international market. Skin eggs for China's first, a long history of production, published in 1319, "Nongsang Clothing and Food Summary" contains the processing method of the pine eggs; the Qing dynasty during the Kangxi period of publication of the forty-eighth year of Qianlong (1783) re-engraving of the "Gaoyou Prefecture Zhi - Food and Wine Zhi products," recorded in the "another kind of change in the name of the egg, into the medicinal materials pickled in color such as honey wax, such as the pattern of pine needles, especially good! It is especially good." To the middle of the Qing Dynasty, the production of leather eggs to Beijing Tongxian area, change the material soup immersion method of production, called "Beijing color eggs". early 20th century, leather eggs began to formally exported.

Nutritional value of eggs

The nutritional value of eggs is similar to duck eggs, and the taste is much better than duck eggs. However, it should be reminded that the sodium content of the eggs is five times that of duck eggs, so it is better for hypertensive patients to eat less.

Duck eggs from fresh to leather eggs, containing a reduction in moisture, protein, fat changes are not significant. However, the sodium content in the eggs is much higher than that of duck eggs. This is due to the fact that during the production of eggs, the salt and alkali added to the mud contain sodium, which can seep into the eggs through tiny cracks in the shell.

In China's traditional egg processing recipe, lead oxide is added, because lead is a toxic heavy metal element, seriously affecting the nutritional value of the eggs, and even the food safety issues involved. Therefore, after many researches, lead-free leather eggs were produced. That is, the substitute substances for lead oxide were found, among which EDTA and FWD were used with better results.

In addition, in addition to lead, leather eggs often contain heavy metals such as zinc and mercury, children's absorption of heavy metals is relatively strong, so parents are reminded to pay attention to, or less for children to eat leather eggs. Eating eggs, but also to buy regular manufacturers of eggs.

The efficacy and role of the eggs

eggs taste pungent, astringent, sweet, salty, cold, into the stomach; there are moist throat, heat, sober, go to the colon fire, cure diarrhea and other effects. If you add vinegar and eat, it can clear the heat and anti-inflammatory, nourish the heart, nourish the spirit, nourish the fitness; for the treatment of periodontal disease, mouth sores, dry throat and thirst.

1, eggs taste pungent, astringent, sweet, salty, cold, into the stomach meridian; have moistened the throat, go hot, sober, go to the colon fire, treatment of dysentery and other effects.

2, if you add vinegar, can clear heat and anti-inflammatory, nourish the heart, nourish the spirit, nourishing fitness; for the treatment of periodontal disease, mouth sores, dry throat and thirst.

3, "Medical Forest Compendium": "diarrhea lung heat, sobering up wine, go to the large intestine fire, treatment of diarrhea and dysentery. It can disperse and astringent."

4, skin eggs contain more minerals than duck eggs, fat and total calories but a slight decrease in the end product of protein decomposition of ammonia and hydrogen sulfide pine eggs have a unique flavor, can stimulate the digestive organs, enhance appetite, so that the nutrition is easily digested and absorbed, and have neutralized stomach acid, cool, lowering the role of blood pressure.

5, eggs with lungs, yin and blood, cool intestines, diarrhea, antihypertensive effect.

6, leather eggs also have the role of protecting blood vessels. There is also the function of improving IQ and protecting the brain.

When it comes to eggs, the first reaction of many people is to get rid of fire. Autumn and winter days dry, it is easy to "fire", from time to time we will appear dry mouth, sore throat, constipation, gums and other symptoms, which is the so-called "fire" in Chinese medicine. Medical science believes that because of the eggs contain more minerals, and its coolness, there is a heat to quench thirst, nourishing the role of dryness, for the alleviation of "fire" and other symptoms have a very good effect, so the eggs have also been processed into a variety of dishes on the table.

The bad thing about eggs

Eggs are delicious and nutritious, but they contain lead, so you can't eat too much of it, especially for children, who are in the midst of their physical development, and have a more pronounced reaction to the hazards of lead, or eat less of it.

Summer weather is hot, most people like to drink beer with eggs to cheer up, or cold eggs to treat a family, they may have never thought that the loose eggs may also cause food poisoning. According to the relevant food inspection and analysis, clean turquoise eggs on the eggshell only 400 - 500 bacteria, while the dirty turquoise eggs on the eggshell is as high as 140 million - 400 million bacteria, these bacteria, if a large number of pores through the eggshell into the egg, eat such a Eating such a loose egg will be poisoned. Pollution of loose eggs of bacteria is mainly salmonella, it with loose eggs into the human body, in the intestinal tract membrane triggered by inflammation, bacteria fission will produce a very toxic endotoxin, resulting in poisoning symptoms.

Raw materials:

Duck eggs (eggs, quail eggs can also be) 100, salt 3 two, lime 3 two, soda ash 3 two, a little black tea, grass ash seven, rice husk moderate (or sorghum shells, grass ash instead of), the amount of water.

Methods:

Put the salt in the pot to fry, to be stopped when the sound of the explosion to take out the crushed.

Sprinkle the lump lime with water, split it into powder and sieve it for spare.

Water, black tea, salt into the pot to boil, and then poured into the cylinder with lime, soda ash, grass ash, stirring well, make a paste, and then use it to wrap the egg. It should be noted that the operation must wear gloves to prevent strong alkali damage to the skin.

The wrapped egg is placed on the rice husk and rolled back and forth, sticking full of rice husk into another cylinder.

After the cylinder is full, it is sealed with yellow mud plus salt and water pounded and mud.

Tips:

General spring and fall season after 25 days, summer 20 days, winter 30 days can become eggs. This method is simple and easy to use, regardless of the number of eggs can be used, in the family is very applicable. 　Frequent consumption of food containing excessive lead will affect the hematopoietic function of the bone marrow, resulting in decreased immunity, but also on the kidneys and other hazards. The lead-free process is also impossible to make the eggs absolutely free of lead. It is recommended to eat eggs with some vinegar, which can neutralize the alkaline component of the eggs and minimize the absorption of toxic substances in the human body.

Lean pork porridge with eggs

Ingredients:

150 grams of rice, 2 eggs, 225 grams of lean pork, 1 frying pan, 1 scallion, a little ginger, 1 cilantro, 200 grams of cooking oil (10 grams of actual consumption), a little sesame oil, a little pepper, 4 tablespoons of salt, 1 tablespoon of monosodium glutamate (MSG).

Directions:

(1) Peel the shells of the eggs and cut each into 8 equal pieces.

(2) Wash the rice and mix in a little oil.

(3) Ginger washed and shredded, scallions washed and cut into scallions, cilantro chopped.

(4) Wash and drain lean pork, marinate with 3 tsp of fine salt for 3 hours to taste, then place in a steamer for 20 minutes to remove the slices.

(5) Cut the fritters into small pieces and deep-fry them in a hot frying pan over low heat for about 30 seconds until crispy, then remove and drain.

(6) Put the rice into a congee pot, add water and bring to a boil, then turn to medium heat and cook for about 30 minutes.

(7) Add the eggs and lean pork slices, ginger and the rest of the seasonings and bring to a boil, then continue to cook for a few minutes to remove from the heat, add the fritters and cilantro, scallions and pepper before serving.

Eggs and tofu soup

Ingredients:

2 eggs, a box of tender tofu, 30 grams of lean pork, 10 grams of shrimp, chicken essence, old wine, salt.

Directions:

(1) Pour a little oil in a pan, wait for the pan to heat up, put the tofu into the oil, add a little salt and a little wine to flavor the tofu.

(2) two or three minutes later, add the right amount of water, and then cut the skin egg into small pieces, put it into the pot, and then put the lean meat, stewed for ten minutes with slow fire.

(3) put shrimp skin, put chicken essence, you can get out of the pot. Characteristics, good taste, tofu in the flavor of the skin, nutritious.

Tri-color steamed eggs

Ingredients:

Eggs, pine eggs, salted duck eggs, salt, chicken essence, cooking wine, starch.

Methods:

(1) The eggs are divided into yolks and whites into a bowl, add a little salt, chicken essence, cooking wine, water starch in the yolks and mix well.

(2) will be cut loose eggs in a deep dish, salted duck egg yolks in the middle of the loose eggs, and then the beaten egg yolks poured into the water when the water boiled into the steamer on low heat steaming for 10 minutes, stereotypes after the pot, sprinkle a little dry starch, pour into the egg whites and then steamed for 5 minutes.

(3) Steamed three-color eggs poured on the cooked plate to cool, cut the knife slices can be eaten.

Bitter Melon and Egg Carp Soup

Ingredients:

Bitter Melon 1, Carp 1, Egg 1.

Methods:

(1) Bitter melon washed and cut, scooped out the flesh and seeds, cut into pieces.

(2) Wash and remove the shell of the egg, cut into pieces.

(3) wash the slaughtered crucian carp, scrape the black membrane in the abdomen, drain the water.

(4) hot pot under two tablespoons of oil, under the crucian carp on both sides of the frying until slightly yellow, pour 6 bowls of water and ginger to boil, turn to medium heat for 20 minutes, under the bitter melon and eggs rolled for 10 minutes, under the salt seasoning can be tasted.

The calories of the eggs

Songhua eggs (duck eggs), also known as eggs calories: 171 kcal (per 100 grams)

Eggs (eggs) calories: 178 kcal (per 100 grams)

Eggs mixed with green peppers calories: 69 kcal (per 100 grams)

Cold noodle mixed with eggs calories: 120 kcal (per 100 grams)

Shrimp skin with Eggs with shrimp: 162 calories (per 100 grams)

Eggs with stir-fry: 167 calories (per 100 grams)

Eggs with stir-fry: 294 calories (per 100 grams)

Eggs with cucumber: 101 calories (per 100 grams)

171 calories are equivalent to the calories burned by the following exercises:

Even if you are a member of a group of people, you will not need to do the following exercises.

Walking 42 minutes

Running 22 minutes

Rope skipping 17 minutes

Aerobics 37 minutes

Shelf life of the eggs

A lot of people like the eggs, you should know that after the opening of the eggs, be sure to eat within 1 to 2 hours, do not be long time exposed to the air or in the refrigerator. In the refrigerator to stay for the next meal, or easily infected with salmonella bacteria. The reason why eggs are listed as the first high-risk food is that they are easily "hit" by salmonella. Salmonella growth of the appropriate temperature of 20 ℃ -37 ℃, summer is a good season for its survival, it will be floating in the air with the dust, encountered a suitable carrier will rapidly multiply. Eggs are such a carrier, it can provide a lot of nutrients for the salmonella bacteria, so that the bacteria multiply rapidly, this kind of bacteria with eggs can cause poisoning after eating.

The traditional production of leather eggs wrapped in mud and chaff is inconvenient and unhygienic. After removing the mud and chaff, the shelf life of the eggs is shorter, making it difficult to store for a long time. In order to extend the shelf life of the eggs, the following methods can be used:

The use of film wrapping. Such as the use of solid wax packaging, emulsification system coating materials, liquid paraffin coating. In addition, petroleum jelly, polyvinyl alcohol, polyvinyl acetate, etc. can be used. It can be used alone or in combination with a variety of materials.

Extend its shelf life by using cloth wrapping method dipped in material liquid.

Use plastic film or paper wrapping to extend its shelf life.

Who should eat them

They can be eaten by the general public.

It is best for those who have a high temperature.

Children and young people, the spleen yang insufficient, cold damp dysentery, cardiovascular disease, liver and kidney disease patients eat less.

How to buy eggs

The easy way to buy eggs is to weigh them, shake them, look at the shell and taste them.

A paw: is to put the eggs in the palm of the hand gently paw a paw, the quality of good eggs trembling big, no trembling eggs of poor quality.

Second shake: is the hand to take the eggs, placed next to the ear shaking, good quality eggs without sound, poor quality of the sound; and the louder the quality of the worse, or even bad eggs or rotten eggs.

Three look at the shell: that is, peeled off the eggs attached to the mud, look at the shell, to the shell is intact, grayish white, no black spots for the best; if the cracked eggs, in the process of processing is often possible to penetrate too much alkali, thus affecting the flavor of the protein, and at the same time the bacteria may be invasive from the cracks, so that the skin eggs deteriorate.

Four tasting: skin eggs, if the pickled qualified, the egg white is obviously more elastic, was tea brown and pine branch pattern, the yolk periphery was black-green or blue-black, the center was orange-red, so that the skin eggs after cutting, the egg cross-section of the color and lustre diversification, with the color, aroma, taste and shape of all the best features.