Preserved eggs, an ancient Chinese delicacy, have won the love of consumers with their unique production technology and taste. In many countries and regions, preserved eggs are regarded as one of the representatives of traditional Chinese cuisine.
The production process of preserved eggs is very particular, and fresh duck eggs need to be selected, and after a special pickling process, the egg whites and yolks of duck eggs show a unique coagulation state. In this process, duck eggs undergo a series of chemical reactions to produce a unique taste and texture.
The taste of preserved eggs is delicious and unique, with the freshness of duck eggs, but also a subtle saltiness and a hint of bitterness. This taste is loved by many people and is considered a unique delicacy.
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Eating preserved eggs often causes lead poisoning? Which is more nutritious than eggs or duck eggs?
Huangdan powder, also known as Tantra monk, is the key excipient in the traditional process of preserved eggs, and its main ingredient is lead oxide. It works by preventing excessive alkaline osmosis leading to liquid hydrolysis of egg whites. During the ripening process of preserved eggs, a specific dose of lead oxide will gradually penetrate into the eggs, resulting in the gradual accumulation of heavy metal "lead" content in preserved eggs.
Modern medicine has proven that long-term exposure to and ingestion of a certain dose of lead can have serious health effects, such as damage to the nervous system, immune system, and kidney function. In order to protect public health, in 2014, the mainland revised the national health standards for preserved egg production, requiring that from December 2015, all lead-free processes should be used, and lead-containing substances were prohibited in the production of preserved eggs.
However, many of the so-called "lead-free preserved" eggs on the market are not actually completely lead-free. Even if the company strictly implements the national standard, the lead content in preserved eggs may be less than 0.5mg/kg, but it may still have health effects. In addition, some small workshops are still using traditional processes to make and sell preserved eggs with high lead content, which poses a risk to consumers.
Special populations, such as children, adolescents and pregnant nursing mothers, are more susceptible to lead poisoning because they are more likely to absorb lead. Long-term consumption of preserved eggs may lead to problems such as hyperactivity, insomnia, joint pain, anemia, poor concentration, memory loss, and may even lead to mental retardation and brain dysfunction.
Therefore, in order to protect public health, it is recommended that pregnant women and children eat less or no preserved eggs. Patients with liver and kidney diseases and the elderly with weak function of various organs in the body are also not recommended to eat more often. Healthy adults should consume no more than one at a time and no more than once a week. It is important to grasp the principle of "eating in moderation".
Which is more nutritious than preserved eggs or duck eggs?
First of all, from a protein point of view, eggs, duck eggs, and preserved eggs are rich in high-quality protein. These proteins are important for the growth, development, and repair of tissues and organs in the human body. Therefore, from a protein point of view, the nutritional value between the three is comparable.
Secondly, from a mineral and vitamin point of view, eggs, duck eggs, and preserved eggs are rich in minerals and vitamins. For example, they all contain minerals such as calcium, iron, zinc, and vitamins such as vitamin A, vitamin B, etc. These minerals and vitamins are essential for the normal physiological function of the human body. Therefore, from a mineral and vitamin point of view, the nutritional value between the three is also comparable.
However, it should be noted that some chemicals may be added during the production process of preserved eggs, such as copper sulfate. These substances may have certain negative effects on the human body. Therefore, when choosing preserved eggs, you should choose qualified products produced by regular manufacturers and avoid excessive consumption.
To sum up, there is no significant difference in nutritional value between preserved eggs and eggs and duck eggs. They are both rich in proteins, minerals, and vitamins. However, when choosing to eat, you should choose qualified products produced by regular manufacturers and avoid excessive consumption. At the same time, according to personal tastes and dietary Xi, you can choose egg foods that suit you.
How to choose good preserved eggs?
Observe the appearance: First, check the appearance of the preserved eggs. The shell of a high-quality preserved egg should be intact, free of cracks and trachoma. The surface of the eggshell should be smooth and clean, with no signs of mold or deterioration.
Weigh the weight: Gently weigh the weight of the preserved egg. High-quality preserved eggs should have a certain weight, not be fluttery. This indicates that the internal structure of the preserved egg is compact and there are no excessive voids.
Tap the sound: Gently tap the preserved egg with your fingers to listen to the sound it makes. A good preserved egg should have a crisp sound, not a dull or hollow sound. This indicates that the inside of the preserved egg has solidified well.
Check the egg whites: Peel off the shells of the eggs and observe the color and texture of the egg whites. The egg whites of high-quality preserved eggs should be translucent and have some elasticity. If the egg whites are too soft or too hard, they may be of poor quality.
Smell the smell: Smell the preserved eggs. High-quality preserved eggs should have a fragrant taste, not a moldy or spoiled smell. If there is an off-smell or pungent smell, then it may be a preserved egg of poor quality.
When choosing preserved eggs, you also need to pay attention to the following points:
Don't choose preserved eggs that are too stale as they may have gone bad or expired.
Do not choose preserved eggs with broken shells or moldy shells, as they may have been contaminated with bacteria.
Don't choose preserved eggs that are too thin or too hard because they may be of poor quality.
When buying preserved eggs, you can ask the merchant about information such as production date and expiration date to ensure that you are buying fresh preserved eggs.
Preserved eggs are eaten like this
The carefully carved preserved egg is like a delicate gem with rich connotations. The moment it is cut, a unique aroma spreads instantly. In order for it to show its charm better, we need to give it some time to rest.
During this half-hour static time, the preserved egg seems to be breathing silently, gradually releasing those irritating substances. At the same time, it is also slowly adjusting its state and preparing to present it in front of people in a better manner.
Therefore, in order for the preserved eggs to fully express their deliciousness and charm, we recommend letting them sit for half an hour after cutting. This not only makes the taste of the preserved egg more pure, but also allows people to better enjoy its deliciousness and uniqueness.
- With good ingredients, preserved eggs are more nutritious
Ginger and garlic
The fishy smell of preserved eggs seems to be like a summer haze, which makes people a little unpleasant. But I have a good remedy for it, which can not only sweep away its fishy smell, but also neutralize some of its alkaline substances, like the sun that lifts away the clouds, and dispels the astringent taste.
tofu
The calcium in tofu acts as a strong barrier to prevent the absorption of lead. The protein in it is like a brave warrior, and it can bind tightly to lead to form an insoluble matter. In this way, lead can be excreted from the body more quickly and protect our body.
vitamin C
The combination of vitamin C and lead is like the meeting of actors in a drama to perform a wonderful play together. They work together to create salts that are insoluble in water, and it's like a well-planned dance party where the dancers dance gracefully to create a beautiful dance.
Eventually, these salts are lightly discharged from the body with the steps of the dancers, like dewdrops in the morning light, quietly leaving, leaving behind a piece of freshness and tranquility.