Eating Preserved Eggs Turns Into "fried Eggs" Man's Mouth Burns, Experts Teach 4 Tricks To Choose Preserved Eggs

Preserved eggs turned into "fried eggs"! Po Wen, a male netizen, said, "I have eaten preserved eggs for the first time. It is the first time I have eaten the whole burn. It hurts! It hurts! It hurts!" Experts said that preserved eggs are eggs with denatured proteins. The egg whites are jelly-like and the yolks are gelatinous. Causes oral burns, which may be caused by improper preservation or expired deterioration of preserved eggs, or poor ripening of preserved eggs.

Experts believe that preserved eggs may have deteriorated or expired

A male netizen recently posted on the "Bao Resentment 2 Commune", saying that he has eaten preserved eggs for decades, peeling them off and eating them directly. They were all burnt. Later, he crawled on the Internet and found that it should be caused by excessive ammonia gas in preserved eggs. However, Jiang Wenquan, deputy director of the Animal Husbandry Department of the Agricultural Committee, said, "It's hard to imagine that preserved eggs will explode in the mouth!" According to the preparation of preserved eggs, it is unlikely to cause burns in the mouth. I am afraid that we should check whether the preserved eggs have expired or deteriorated.

Jiang Wenquan said that preserved eggs in Taiwan are made from shelled duck eggs. There are two common methods: one is immersed in lye solution, and the other is wrapped in red soil containing alkaline substances. Preserved eggs are made by dipping in lye. The formation of preserved eggs is because these alkaline substances cause protein denaturation and coagulation. The prepared preserved eggs have a jelly-like protein and a gelatinous yolk. Depending on the soaking days, the egg yolk may be semi-solid or fully coagulated.

The inside of the normal preserved egg has condensed, and it is unlikely that there is ammonia gas

Netizens who were burned by the preserved egg said that "the burn may be caused by the ammonia gas in the preserved egg." Jiang Wenquan said that the qualified preserved egg on the market is completely cooked, and the inside of the egg has condensed. unlikelyThere is ammonia. Well-ripened preserved eggs will have a mild and mild ammonia flavor, which is its special flavor.

It is recommended to pay attention to 4 parts when choosing a preserved egg:

1. Appearance: when the egg is in the shell, pick up the preserved egg with the index finger and thumb of one hand, tap the egg shell with the index finger of the other hand, the egg white is cooked and well coagulated. Can feel elastic. If the aging is not good, the coagulation is incomplete and the elasticity is poor.

2. Contents: The surface of preserved egg protein should be a uniform dark green solid without obvious spots. The egg yolk will be fully cooked or loose due to the length of soaking time. The longer the soaking time, the more solid the egg yolk will be. Chinese people prefer soft-hearted eggs, and domestic preserved eggs are mostly controlled to the point that when the preserved eggs are opened, the yolks are mostly semi-soft-hearted gelatinous.

3. Odor part: well-ripened preserved eggs smell a little mild ammonia, while poorly-ripened ones have peculiar smell or irritating astringency. Poorly ripened, do not eat.

4. Labeling part: buy products with brands and clear labels, and avoid buying preserved eggs with unclear packaging and labels.

Preserved eggs are not easy to spoil, but they are not bad for a thousand years.

Although foreigners question that "preserved eggs are not bad for a thousand years, there must be a problem". But in fact, preserved eggs are not bad for a thousand years, they will still be bad. It is only because of soaking in lye that the protein is denatured and then decomposed to produce amino acid, which produces a unique flavor and inhibits the reproduction of bacteria, so it can be stored for a long time at room temperature. But it is recommended not to put it at room temperatureover 10 weeks.

Preserved eggs have high nutritional value, don't buy smuggled unqualified eggs

Jiang Wenquan said that preserved eggs have the same nutritional value as ordinary eggs, and their proteins are treated with alkali to form peptides and trace elements, which have high nutritional value and are loved to eat. People with preserved eggs have no problem choosing Taiwanese qualified preserved eggs. But be careful because lead is added during the production of preserved eggs, and the formation rate can reach 100%. In order to avoid lead residues, Taiwan has limited the lead content added to lye. Harmful to health.

◎ Image source/Dazhi Image/Shutterstock provided ◎ Consultant/Deputy Director Jiang Wenquan