Preserved eggs, this characteristic delicacy, are often described as "the most disgusting food", is it really so scary?Once a delicacy on the dining table of thousands of households, it is now being questioned by some evaluations and alleged health hazards. So, can preserved eggs still be eaten safely?
Preserved eggs have a certain nutritional value. It is rich in protein, vitamins B2, B12, iron, calcium and other nutrients, which have certain benefits for the human body. At the same time, preserved eggs also contain a certain amount of dietary fiber, which helps to promote intestinal peristalsis and improve constipation.
Preserved eggs also have certain medicinal value. Traditional Chinese medicine believes that preserved eggs have the effects of clearing heat and detoxifying, moistening the lungs and relieving cough, calming the liver and brightening the eyes, and can be used for symptoms such as fever, sore throat, and mouth ulcers. In addition, preserved eggs also contain certain medicinal ingredients, such as hydrogen sulfide, which can be used for indigestion, dysentery and other diseases.
Preserved eggs also have a certain beauty effect. It is rich in collagen and elastin, which can promote cell metabolism, improve elasticity, and delay aging. At the same time, preserved eggs also contain a certain amount of vitamin C and vitamin E, which can be antioxidant and anti-free radicals, and also have certain benefits for health.
Preserved eggs also have a certain cultural significance. In traditional Chinese culture, preserved eggs are one of the essential foods for festivals such as the Spring Festival and Dragon Boat Festival. At the same time, the production process of preserved eggs has also been included in the list of national intangible cultural heritage.
The debate about preserved eggs mainly centers on the process in which it is made. In the traditional production method, eggs or duck eggs are wrapped in lime, plant ash, salt and other substances, and after a period of time, the protein inside the egg will solidify into preserved eggs under alkaline conditions.
Because some of the substances used in this production process may have certain effects on human health after ingestion in large quantities, some people believe that preserved eggs are "health killers".
However, there are also some people who think that preserved eggs are "a delicacy in the world". This is mainly because a series of chemical reactions will occur during the production process of preserved eggs, resulting in a unique taste and texture, and the nutritional value of preserved eggs is also relatively high, rich in protein, minerals and vitamins.
As to whether preserved eggs are "delicious in the world" or "health killers", there is no clear conclusion from the scientific community. However, there are a few things we can do to reduce the potential risks associated with eating preserved eggs. For example, control the amount of food, choose preserved egg products that meet the standards produced by regular manufacturers, and cook preserved eggs before eating, etc.
There are several common ways to inspect preserved eggs, the easiest of which is to observe whether there are cracks on the surface of the eggshell. If there is a crack, it means that the preserved egg has spoiled and cannot be eaten.
Another commonly used method is to smell the smell. Normal preserved eggs should have a unique fragrance, while spoiled preserved eggs will have a pungent smell. If the preserved eggs smell bad, they are spoiled and inedible.
In addition, you can also judge whether the preserved egg has deteriorated by cracking open the egg shell and observing the state of the egg white and yolk. For normal preserved eggs, the whites should be transparent or translucent, and the yolks should be dark yellow or light green. If the egg whites and yolks are cloudy, discolored, or smelly, it means that the preserved eggs have gone bad.
In addition to the above methods, there is also a common way to test preserved eggs is to use light irradiation. If there are cracks on the surface of the eggshell or black spots on the inside, it means that the preserved eggs have deteriorated.
It should be noted that the above methods are the methods to preliminarily judge whether the preserved eggs are spoiled, if you want to more accurately judge whether the preserved eggs are spoiled, it is best to use professional testing equipment for testing.