Eggs and preserved eggs are two seemingly similar delicacies, but they have different production techniques and flavors. They are all unique foods that use eggs as raw materials and are specially processed to become beautiful in color and flavor. Today, let's take a look at the difference between these two cuisines.
First of all, in terms of appearance, there is a clear difference between a changed egg and a preserved egg. The shell of the egg is white or yellow, with a smooth surface and a translucent state. The shell of the preserved egg is black or dark green, the surface is not smooth, and there is a frosted feeling. This is because alkaline substances such as lime and plant ash are used in the process of making eggs, which make the eggshells chemically react and become translucent. Preserved eggs, on the other hand, are made using oxidants and alkaline substances, resulting in a black or dark green change in the shell.
Secondly, in terms of taste, scaled eggs and preserved eggs also have their own characteristics. The texture of the egg is more elastic, and you can feel the obvious toughness when you bite into it. The taste of preserved eggs is softer and glutinous, melting in the mouth, with a rustling feeling. This is because substances such as binders are used in the process of making eggs, which binds the egg white and yolk tightly together, creating a texture similar to gummies. Preserved eggs, on the other hand, have a chemical reaction during the production process, causing the egg whites and yolks to become soft and glutinous.
In addition, from the perspective of nutritional value, there is also a difference between turned eggs and preserved eggs. Due to the use of substances such as alkaline substances and binders in the preparation process, the proteins and fats in the eggs undergo a chemical reaction, resulting in a decrease in their nutritional value. Preserved eggs also undergo chemical reactions during the production process, but mainly through the action of oxidants, the egg whites and the sulfur elements in the egg yolk react to form a black or dark green substance, while retaining most of the nutrients.
Finally, in terms of production process, there is also a difference between turned eggs and preserved eggs. The process of making eggs mainly involves soaking eggs in an alkaline solution for a period of time and then taking them out, then using adhesives and other substances to bond the egg whites and yolks together, and finally air-drying. The production process of preserved eggs mainly involves soaking the eggs in oxidant and alkaline solutions for a period of time and then taking them out, and then sealing and drying them to form the unique taste and appearance of preserved eggs.
In short, although belet eggs and preserved eggs are both processed delicacies made of eggs or duck eggs, there are obvious differences in appearance, taste, nutritional value and production technology. The choice of cuisine is a matter of personal taste and preference, but whether it is a boiled egg or a preserved egg, they are an integral part of Chinese food culture. Look for an AI Writer Program