How is the shelf life of Songhua eggs determined? Why are Songhua eggs more astringent?

Preserved eggs are a specialty food in my country, but they are considered a bad dish by foreigners. Preserved eggs taste best when dipped in vinegar, but sometimes they taste like fertilizer and are astringent. Why is this?

How is the shelf life of Songhua eggs determined?

The shelf life of unpeeled Songhua eggs is generally about half a year, while the shelf life of peeled Songhua eggs is only 2 hours, so they should be eaten as soon as possible. Do not eat Songhua eggs that have passed their shelf life, as they may cause dizziness, vomiting, diarrhea, or even poisoning.

Cooked Songhua eggs can be eaten after peeling the shell. They can also be eaten cold or cooked with lean meat porridge. Before peeling and eating, it is best to soak them in boiling water to remove the excess astringency, so that they taste better. Because the production process of Songhua eggs contains a lot of alkali and produces trace amounts of lead, although Songhua eggs are delicious, they should not be eaten too much, which will affect your health.

Why are Songhua eggs more astringent?

Songhua eggs can be made from chicken eggs or duck eggs. The yolk of Songhua eggs made from chicken eggs is yellow, while the yolk of Songhua eggs made from duck eggs is dark green (close to black). Generally, duck eggs are more commonly used. Especially in rural areas, many duck farmers will store the duck eggs that they can't finish eating, and when they accumulate a certain amount, they will take them to the market to make Songhua eggs.

Some people use quicklime to make Songhua eggs, while others use plant ash, and then mix alkali and salt in a certain proportion. Wrap the eggs and leave them for 30 to 40 days before eating. Songhua eggs have a bitter taste because they contain a lot of alkali. You can soak them in water before eating.

How to cut the preserved egg better

Thread-cut egg method

You can use silk thread to cut the preserved eggs, which is both even and does not stick to the yolk.

Hot knife egg method

You can also cut the food neatly and beautifully by scalding the knife in hot water before cutting.

One-boil-two-brew method

Boil the preserved eggs in water and then soak them in cold water to cool them down. This will solidify the yolk of the preserved eggs and make them easier to cut.