hot summer, preserved egg is a good side dish. But what kind of preserved eggs to eat at ease? I suggest that you should first pay attention to the outside of the eggshell. Don’t choose preserved eggs with big black spots. The less spots on the shell, the better. There are black spots on the surface of
eggshells, which indicates that the contents of lead and copper in preserved eggs are high. The color of protein part may be black green or black spots after shelling, which is the result of the reaction between sulfur element produced by protein decomposition and metal ions (such as copper ion). Traditional preserved eggs are salted with fresh duck eggs, edible alkali, edible salt, quicklime and other raw materials. The curing time is more than two months. However, in order to shorten the production cycle and reduce the cost, some illegal producers use industrial copper sulfate pickling. Such preserved eggs will increase the burden of the liver and kidney, and it is easy to cause heavy metal poisoning if eaten in large quantities for a long time.
need to be reminded that to buy preserved eggs, you should choose the ones with complete package and QS logo. In addition, the following four points should be done. Take a look. Choose the skin color gray, no black spots, no cracks, eggshell integrity. Two. Put the preserved egg in the palm of your hand and gently weigh it. The qualiifcation is good. Three shakes. Put the preserved eggs beside your ears and shake them. Good preserved eggs have no sound. Four photos. With light perspective, most of the eggs are black or dark brown, and a small part are yellow or light red. ▲