Preserved eggs are also called preserved eggs. When we eat preserved eggs, we don’t need to boil them. We can peel them and eat them. Because the preserved eggs are already cooked when we buy them, there is no need to cook them again. We can remove the shell like a boiled egg, and the inside will taste better and better. You can also peel it off, cut it into pieces, add some chili sauce, and make cold preserved eggs.

Preserved eggs have already been cooked when making preserved eggs, because when the eggs are cooked, the protein is denatured. We usually use temperature to denature it, but in the process of making preserved eggs, chemicals are used to denature raw eggs, so the preserved eggs are still cooked.

When we eat raw preserved eggs, it is best to eat them with vinegar, because the marinade of preserved eggs contains alkaline substances such as lime. If we don't add some vinegar, the taste will deteriorate and it will be drier. Vinegar is an alkali that can neutralize part of the preserved eggs, making the preserved eggs taste better. Preserved eggs are very alkaline, but be careful not to determine the acidity or alkalinity of food based on the acidity or alkalinity of the food itself. It should be determined based on the products of food metabolism. When proteins are metabolized by the body, amino acids are produced, which are acidic.