[Difference between modified eggs and preserved eggs]
Preserved egg is a kind of unique and eternal food. It has a long history of production. As early as 1300, there was a method for processing Songhua eggs. It was also very popular in the Qing Dynasty.
Over time, after the twentieth century, preserved eggs have gradually been loved by foreigners, so what is the difference between mutated eggs and preserved eggs!
Summary: Preserved eggs are the first of its kind in the country and have a long history of production. The processing method of Songhua eggs is included in the “Summary of Farming, Mulberry, Clothing and Food” published in 1319;”Goods and Goods Products” records “another name changed eggs, pickled medicinal materials such as honey wax, such as pine needles, especially good.”
By the middle of the Qing Dynasty, the production of preserved eggs spread to the Tongxian area of Beijing, and it was made by the soaking method of soup, which was called “Beijing eggs”.
In the early 20th century, preserved eggs were officially exported.
Varieties: Divided into two categories: caramel eggs (that is, Beijing eggs) and hard caramel eggs (that is, lake eggs).
Features: The surface layer of dermal protein or egg yolk or the middle of the protein has a blossoming pine needle-like white pattern, which looks like a pine flower, hence the name.
Songhua is a characteristic of high quality preserved eggs.
Therefore, there is a narrative that “good eggs loose flowers, and open eggs are good.”
The difference between hard-boiled and hard-boiled eggs is in addition to the processing methods and the softness and hardness of the yolk, as well as the following differences: (1) Appearance: The soft-boiled eggs are loose in mud, light in color and easy to peel;The mud is compact and uniform in color, and it is not easy to peel.
(2) Taste: Caramel eggs do not have spicy taste, fragrance, and scent after eating; hard heart belt is slightly spicy, slightly salty, and returns to fragrance after eating.
(3) Ingredients: Caraway eggs have low alkalinity, total alkalinity <8, salt content <1%, trace amount of lead <3mg / kg; hard carpel eggs have higher alkalinity, total alkalinity <15, salt content <1. 5%, lead-free. 1. Egg-turning ingredients: lime, alkali, bran or sawdust. Songhua egg materials: lead oxide and auxiliary materials. 2. Egg color: transparent golden with snowflake spots. Songhua egg color: black and opaque, with spots of Songhua. 3. Changed egg taste: sweet pine flower egg taste: lead, slightly stinky (hydrogen sulfide) It is often said that changed egg pine flower egg contains lead, eating more is bad for your health. First, choose egg yolks that are not completely solidified, lead content is reduced, and they are relatively healthy.