Are Songhua eggs and preserved eggs the same? What are the patterns on Songhua eggs made of?

The egg white of Songhua Egg is brown, with many pine branch patterns, and the egg yolk contains soup. It is delicious, fragrant, slightly spicy, moderately soft and hard, and the eggshell is easy to peel. It is an egg processed food invented by the Chinese people. It is a unique Chinese food with a special flavor that can stimulate appetite. It is not only a delicious delicacy, but also has certain medicinal value.

Contents of this article

1. Are preserved eggs and preserved eggs the same?

2. What is the material of the pattern on the preserved eggs?

3. How many preserved eggs can you eat at one time?

Are Songhua eggs and Bian eggs the same?

The same. Preserved eggs generally refer to preserved eggs, which are also called preserved eggs, changed eggs, etc. They are egg processed foods invented by the Chinese people. They are a unique Chinese food with a special flavor that can stimulate appetite. It is not only a delicious delicacy, but also has certain medicinal value.

The reason why preserved eggs have a special flavor is that after being exposed to strong alkali, the original sulfur-containing amino acids are decomposed to produce hydrogen sulfide and ammonia, which, combined with the smell of the ingredients, produce a unique flavor.

The color of the preserved egg is because the protein under the action of strong alkali will turn the white part into reddish brown or dark brown, and the yolk will turn into dark green or clear red.

When purchasing, you should first pay attention to whether the eggshell is intact and the color of the eggshell is normal. Then toss the egg upwards in your hand a few times. If it feels heavy, it is better. Then shake it up and down and left and right next to your ear. If there is no sound, it is a good egg. Finally, you can use light to see through it. If it appears black or dark brown, it is a high-quality egg.

What is the pattern on the Songhua egg?

The patterns are salt crystals formed during the production of Songhua eggs. The raw materials for making Songhua eggs are quicklime, alkaline noodles and salt. Quicklime reacts with water to form mature lime, which then reacts with alkali to form sodium hydroxide. Sodium hydroxide reacts with amino acids in protein to form salt. Salt crystals will be deposited in the egg white to form patterns.

Preserved eggs are also known as preserved eggs, changed eggs, colored eggs, alkaline eggs or mud eggs.

The production of Songhua eggs was invented in my country. As early as more than 200 years ago, the working people of my country had already mastered the processing technology of this re-made eggs. Although there are imitators abroad, the flavor of their products is not as good as that of Chinese Songhua eggs.

The egg white of the preserved egg is brown with many pine branch-like patterns, the yolk contains soup core, it has a delicious taste, rich aroma, little spicy taste, moderate hardness, and the eggshell is easy to peel off.

How many preserved eggs can you eat at one time?

Eat no more than two preserved eggs at a time. Although preserved eggs are delicious, you should not be greedy. Eat no more than two at a time, because preserved eggs contain a certain amount of heavy metals. If you eat a lot of preserved eggs frequently, heavy metals will accumulate in your body.

Preserved eggs contain a lot of lead, which can easily lead to poisoning if eaten too much. So if you eat them frequently, you may get lead poisoning. Lead will also replace calcium, affecting calcium intake and possibly causing calcium deficiency.

Due to the production process, some preserved eggs will have beautiful patterns like pine flowers after being opened, so such preserved eggs are also called Songhua eggs. Therefore, preserved eggs and Songhua eggs actually refer to the same food, just with different names.