Why do preserved eggs have snowflakes? How are preserved eggs made?

Preserved eggs are not only loved by domestic consumers, but also enjoy a high reputation in the international market. Preserved eggs, also known as preserved eggs, are a traditional Chinese flavor egg product. Preserved eggs are rich in minerals, which can help supplement the minerals needed by the human body and neutralize stomach acid. Why do preserved eggs have snowflakes? How are preserved eggs made? You may wish to open the following sharing to take a look.

Contents of this article

1. Why do preserved eggs have snowflakes?

2. How are preserved eggs made?

3. Nutritional value and side effects of preserved eggs

Why do preserved eggs have snowflakes?

The snowflakes on preserved eggs are amino acid salts generated in the egg white. These amino acid salts are insoluble in the egg white, so they crystallize in a certain geometric shape to form pine flowers, commonly known as pine flower eggs. Preserved eggs, also known as preserved eggs, are a traditional Chinese flavor egg product.

The main raw material of preserved eggs is duck eggs, which have a fresh, smooth and slightly salty taste. When eating boiled preserved eggs, put the freshly cooked eggs into a small amount of cold boiled water, and rub them with your hands a few times after cooling, and the shell will be removed.

Preserved eggs are not only loved by domestic consumers, but also enjoy a high reputation in the international market.

How are preserved eggs made?

Preserved eggs are pickled with duck eggs, quicklime, soda ash, salt, water, and plant ash. Preserved eggs, also known as Songhua eggs and changed eggs, are egg processed foods invented by the Han Chinese. They are a unique Chinese food with a special flavor that can stimulate appetite.

Preserved eggs are a unique egg processed product in China and are also an alkaline food. The materials needed to pickle preserved eggs include salt, tea and alkaline substances such as quicklime, wood ash, sodium carbonate, sodium hydroxide, etc.

If the recipe for the production of preserved eggs is not well controlled, the protein will be hydrolyzed in the alkaline solution and denatured into egg whites, which will become inedible.

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

The nutritional value and side effects of preserved eggs

Preserved eggs, also known as Songhua eggs, are a special type of egg product. Preserved eggs are rich in minerals, which can help replenish the minerals needed by the human body and neutralize stomach acid. However, preserved eggs also contain a certain amount of heavy metal elements such as lead. Eating too much may cause anemia symptoms and may also cause low immunity.

Although preserved eggs are delicious, you should not eat too much of them. Preserved eggs may contain metal elements such as lead and copper that are harmful to the human body. If you eat them frequently, you may suffer from heavy metal poisoning.

In summer, it is difficult for us to identify spoiled preserved eggs. We should be especially careful that eating expired preserved eggs may cause diarrhea, vomiting and other discomfort symptoms.

It is recommended to add some aged vinegar when eating preserved eggs. Vinegar can kill bacteria and neutralize part of the alkalinity of the preserved eggs, making them taste better.