Is the Songhua egg alkaline or acidic? How to cut the Songhua egg without sticking to the knife

Chili peppers turned into eggs is a delicacy that we often see on the table. The eggs here are not the chicken eggs we usually eat, but duck eggs pickled with lime and other raw materials. It is named because there are often pine needle-like crystals or patterns in the egg white. It is very delicious to eat with rice. So is the Songhua egg alkaline or acidic? How to cut Songhua eggs without sticking to the knife? The following introduction helps us learn more about Songhua eggs.

Contents of this article

1. Is Songhua Egg alkaline or acidic?

2. How to cut preserved eggs without sticking to the knife

3. Can preserved eggs be heated and eaten?

Is Songhua Egg Alkaline or Acidic?

Preserved eggs, also known as Songhua eggs, changed eggs, colored eggs, alkaline eggs or mud eggs, are eggs preserved with lime and other raw materials. They are named because of the pine needle-like crystals or patterns in the egg white. They are a traditional flavored egg product in my country and a typical egg processing product with a special flavor that can stimulate appetite.

When duck eggs are changed from fresh to preserved eggs, the water content is reduced, and the protein and fat content does not change much. However, the sodium content in preserved eggs is much higher than that in duck eggs. This is because in the process of making preserved eggs, the salt and alkali added to the mud contain sodium, which can penetrate into the preserved eggs through the tiny gaps in the eggshell.

Therefore, preserved eggs are alkaline foods. However, in addition to lead, preserved eggs often contain heavy metals such as zinc and mercury. Children have a strong ability to absorb heavy metals, so parents are reminded to give children less preserved eggs. When eating preserved eggs, you should also buy preserved eggs produced by regular manufacturers.

How to cut preserved eggs without sticking to the knife

To prevent the knife from sticking when cutting preserved eggs, you can apply cooking oil on both sides of the knife to increase the lubricity of the knife surface to avoid sticking. Or you can soak the knife in boiling water for one minute before cutting the preserved eggs. You can also use a thin wire to cut the preserved eggs, which not only prevents the knife from sticking but also avoids damage to the eggs.

1. Apply cooking oil

In order to cut preserved eggs without the knife sticking, you need to apply cooking oil. Before cutting the preserved eggs, apply the cooking oil evenly on both sides of the knife. The cooking oil can increase the lubricity of the knife surface, and it is not easy for egg liquid or other substances to adhere when cutting the preserved eggs, thereby preventing the knife from sticking.

2. Soak in boiling water

To prevent the knife from sticking when cutting preserved eggs, you can soak the knife in boiling water for 1 minute. The temperature of the knife surface after soaking is relatively high. When cutting the preserved eggs, the egg liquid will solidify due to the heat. In addition, the temperature of the knife surface is relatively high, and other substances are not easily attached to the knife surface, thus preventing the knife from sticking.

3. Thin wire cutting

When cutting preserved eggs with a non-stick knife, you can use a thin wire. When cutting preserved eggs with a knife, it is easy to cause breakage due to uneven force, and the blade may be blunt and unable to cut completely. Using a thin wire for cutting can make the force on the preserved eggs more concentrated, which is conducive to complete cutting.

Can preserved eggs be heated and eaten?

Preserved eggs can be heated for consumption, but they taste better when not heated. Preserved eggs are easily infected with Salmonella, and heating can quickly kill bacteria. Bacteria die immediately at 100 degrees, and take 5 minutes to die at 70 degrees. Preserved eggs are highly alkaline, so a small amount of vinegar can be added to neutralize the alkalinity when consumed.

Preserved eggs can be heated before eating, and they taste better without heating. Preserved eggs are highly alkaline, and adding a small amount of vinegar when eating can neutralize the alkalinity and make the flavor more pleasant. Preserved eggs have high cholesterol, and eating them in moderation is good for human health, but don't eat too much.

Preserved eggs may be infected with salmonella, and heating can quickly kill the bacteria. This bacteria is afraid of heat, and salmonella will die immediately at a high temperature of 100 degrees, 5 minutes at 70 degrees, and 15 to 30 minutes at 60 degrees.

Preserved eggs can be used to make porridge. First, wash the rice and add water to cook it into porridge. Peel the preserved eggs and cut them into pieces. Pour the prepared seasonings on them and marinate them. Peel the ginger and cut it into thin strips. Wash it quickly in cold water. Pour the porridge into the pot and heat it. Add the preserved eggs and ginger. Serve and sprinkle with coriander.