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What are the skills for selecting preserved eggs to share?

When selecting preserved eggs, first of all, it is the most direct observation of its appearance, the general surface is gray-white, without some black spots is the best, spotted preserved eggs are generally not fresh, there may also be a mildew situation, so it is not suitable to eat. Then it feels its weight, and a good preserved egg will feel a little heavy when picked up. If you gently play it, you will also feel some elasticity.

Carefully observe the preserved egg skin, a good preserved egg skin is grayish white, there are no black spots or only a small amount of black spots, the whole egg skin should be complete and undamaged. Put the egg in the palm of your hand and judge whether the preserved egg is good or bad by the degree of tremble. the good one has a big tremor and the quality without trembling is poor. You can also put the egg in the ear and shake it gently. The good egg is silent and the second egg has sound. You can also gently throw the egg up and feel heavy when it falls into your hand, indicating that it is a good preserved egg.

Shake the sound: shake the pine egg gently and listen to the sound of water inside. If there is a sound of water, it means that there is too much water inside the egg, which may affect the taste and flavor of the egg. Open and check: peel off the shell of the pine flower egg and observe the color and texture of the egg whites and yolks. A good pine egg white should be transparent brown-black jelly, and the egg yolk is dark green or grayish black, delicate and shiny.

Weight comparison: when selecting, you can compare the weight of several pine flower eggs of similar size. Generally speaking, heavier eggs are of better quality because it means more yolk and better taste. Cut and observe: after cutting open the pine flower egg, observe its internal color and texture. The high-quality pine flower egg yolk is dark green or grayish black, shiny and delicate in texture, while the egg whites are transparent brown-black or light gray and elastic.

Shake the sound: gently shake the preserved egg in the ear, if you can hear the sound of liquid flow inside, it means that the yolk of the egg has been liquefied, which is one of the characteristics of high-quality preserved eggs. Cut and observe: cut the preserved egg, the high-quality preserved egg yolk is dark green or grayish black, delicate, shiny, transparent and elastic. If the yolk is light, the texture is loose and the egg white is cloudy, it means that the quality of preserved eggs is not good. Taste: taste is the most direct way to judge.

How to choose nutritious and delicious preserved eggs?

In short, the selection of preserved eggs requires a comprehensive consideration of appearance, smell, touch, appearance under light and texture after cutting. Through careful observation and comparison, you can choose fresh and delicious preserved eggs to add a special delicacy to your table.

Appearance: a high-quality preserved egg shell should be intact, free from cracks and breakage. The color should be uniform, showing dark brown or grayish black. Preserved egg surface should be a layer of fine white powder, this is calcium carbonate crystal, preserved egg is naturally formed in the pickling process, does not affect consumption. If there are abnormal spots or mildew spots on the surface of preserved eggs, then do not buy such preserved eggs.

Preserved eggs are yellow. Choose preserved eggs, you can use light perspective, most of the eggs are black or dark brown, a small part of yellow or light red are high-quality eggs. To choose gray skin, no black spots, no cracks, eggshell integrity. Hold the preserved egg gently in the palm of your hand, the one with big tremor is of good quality. Shake the preserved egg next to your ear. A good preserved egg has no sound. It should be reminded that when buying preserved eggs, choose the one with complete packaging and QS logo.

How to tell whether a preserved egg is good or bad?

1. Try elasticity. Eggshell appearance without mildew and integrity, with fingers to try, that is, the left hand to hold the egg, the right index finger to hit the egg slightly smaller, feel elastic for the good egg, non-bullet sexy for the bad egg. Try the feel. Put a preserved egg in your hand and gently throw it up two or three times. If you put it back in your hand and feel elastic and heavy, you can judge it to be a high-quality preserved egg, otherwise it is a low-quality preserved egg. Look at the color.

2. Appearance identification. Observe whether its appearance is complete, whether it is damaged, mildew spots and so on. You can also weigh it with your hand, feel its elasticity, or shake the egg to listen to its sound. The appearance of the good preserved egg is muddy and there are no mildew spots, and the eggshell is intact after peeling; it is elastic after peeling; there is no turbulence when shaking.

3. Look. Leave the outer mud layer, the shell is gray, with a small amount of gray and black spots, and the eggshell is intact; the eggshell with cracks is the secondary egg. Due to the excessive amount of alkali in the sea in the process of soaking, poor protein solidification and poor mouth, the cracked eggs are easy to be infected by bacteria and stink after coming out of the cylinder. The darker the skin, the worse the quality. Play.

4. When buying preserved eggs, choose the same but heavier ones. Most of the preserved eggs with no damage, no spots and no sound are safe to eat. The eggshell is intact without damage or spots.

How to choose preserved eggs

Appearance: a high-quality preserved egg shell should be intact, free from cracks and breakage. The color should be uniform, showing dark brown or grayish black. Preserved egg surface should be a layer of fine white powder, this is calcium carbonate crystal, preserved egg is naturally formed in the pickling process, does not affect consumption. If there are abnormal spots or mildew spots on the surface of preserved eggs, then do not buy such preserved eggs.

Light inspection: put the preserved egg in the light perspective, you can see the dividing line between yolk and egg whites. The yolks of high-quality preserved eggs are usually dark green or grayish black, while the egg whites are transparent brownish yellow. If you do not see a clear dividing line, or part of the yolk color is abnormal, it may be the poor quality of the egg. Incision inspection: you can ask the merchant to cut open a sample before purchase. The quality preserved egg yolk is fine in texture and uniform in color, while the egg whites are gelatinous and elastic.

Finally, use a knife to cut the egg yolk, do not touch the knife or a little on the blade, and the section of the egg yolk is smooth, is a good preserved egg. Jpg appearance identification: observe whether its appearance is complete, whether it is damaged, mildew spots and so on. You can also weigh it with your hand, feel its elasticity, or shake the egg to listen to its sound. The appearance of the good preserved egg is muddy and there are no mildew spots, and the eggshell is intact after peeling; it is elastic after peeling; there is no turbulence when shaking.

Preserved eggs are also called pine flower eggs. Let's talk about how to choose preserved eggs. The appearance of the pine flower egg with a shell, the color of the shell is gray or cyan, uniform color, if there is black or yellow on the shell, it means that the pine flower may have gone bad. Good transparency of pine flower eggs in the light, the part of the egg white is close to transparent, is brown red, the part of the yolk is dark green, such pine flower eggs are the best.