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The skinny egg is a unique food in the Chinese world. The grayish-white shape with spots on the egg shell makes people feel as if the egg is moldy, and the dark egg white and half-coagulated black

The skinny egg is a unique food in the Chinese world. The grayish-white shape with spots on the egg shell makes people feel as if the egg is moldy, and the dark egg white and half-coagulated black

The skinny egg is a unique food in the Chinese world. The grayish-white shape with spots on the egg shell makes people feel as if the egg is moldy, and the dark egg white and half-coagulated black yolks inside the egg shell make people feel that it is contaminated by heavy metals, and it gives off a unique and unpleasant smell, which makes people think that it is made of horse urine. This strange food is considered one of the most horrible foods in the Western world, but is the skin egg really a bad food?

How are they made?

The skinny egg was discovered by accident in a farmer's house in Yiyang County, Hunan Province, mainland China, in the early Ming Dynasty, more than 500 years ago. They are made by the traditional "coating" method, the modern "dipping" method, and the "hybrid" method, which is a combination of several methods.

In the early years, Taiwanese farmers used to burn rice stalks or bamboo to wrap raw duck eggs with ash containing alkaline minerals such as potassium, sodium, and magnesium, so that the alkaline substances could break down the protein in the eggs and turn the egg white gel into a transparent one, thus ripening it. Sodium hydroxide is used to cook the body of the egg, which is now manufactured in large quantities. In a nutshell, the "alkaline coagulated egg" is an egg that is salted with alkaline substances to solidify the egg body.

The unique smell of the eggs is a little bit ammoniacal, but it's actually the ammonia and hydrogen sulfide from the breakdown of the amino acids that make up proteins, and it smells a little bit like pee, but it has nothing to do with horse piss.

Lead , Copper, and other heavy metals are added to the process of making leather eggs, but the content does not exceed the limit

And in the process of making leather eggs, the temperature and pH are very much affected, and many manufacturers add extra lead oxide or copper oxide and other heavy metals to make the process more stable and improve the quality of the eggs.

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However, nowadays, *** for lead and copper residues in eggs, the upper limit of 0.3PPM and 5PPM has been set respectively, and regular quantitative sampling is carried out to ensure that the general public will not consume large quantities of them at a time, so there is no doubt that eating eggs is healthy. In addition, there are also lead-free eggs on the market now, or CAS certified, which are safe for consumers to choose.

Many eggs have black spots on their shells, which are indeed traces of lead and copper, two heavy metals that are deposited on the exterior of the eggshell during the soaking process, but because the shells are not used for food, they are not relevant.

As for the Internet often rumors that the eggs have a pine pattern or egg white color lighter, because the eggs contain lead and contaminated by heavy metals, in fact, the pine pattern is because the yolk moved to the egg white by the formation of crystals, and the common name of the eggs is called "pine eggs", and even manufacturers deliberately want to create the surface of the egg white similar to the pattern of the pine friends.

The light green color of the egg white is mostly due to the shorter pickling time and the smaller degree of alkalization, which does not mean that the egg is contaminated with heavy metals.

The preservation period of the skin egg is longer than that of a fresh egg by 6 More than 6 times

The skin egg's English name is known as the "100-year egg" or the "thousand-year egg", but it's not true that you can not be bad for a hundred years, but compared to the general preservation of the raw egg of about a month, the skin egg is difficult to room temperature can be preserved for about 6 months, some of which are not the same as those of a vacuum-packed egg. Some vacuum-packed eggs can be preserved for up to one year, so they still have their own shelf life. The preservation of eggs should be placed at room temperature in a ventilated place, should not be placed in the refrigerator for a long time, so as to avoid the egg body becomes smaller and harder. And if you peel the egg shell and find that the egg white has become yellow or white, or emit a strong odor, it represents the egg body has oxidized and deteriorated, should not be eaten.

Eggs contain high sodium, eat to ***

There is also to be incidentally mentioned is that the consumption of eggs, there is a limit to the amount of edible eggs, because of its sodium content than the fresh raw eggs a lot higher than 100 grams of eggs, the sodium content of its as high as 676 milligrams, is the same weight of the fresh eggs sodium content of 5 times, as long as to eat 1 half (1 egg average) As long as you eat 1 ? (1 egg weighs about 60 to 70 grams on average) is equivalent to the recommended daily sodium intake of 2400 mg of adults 1/4, coupled with the general consumption of eggs like to add soy sauce to flavor, soy sauce contains a high amount of sodium, so it will be even more important to consume the intake of sodium. So high blood pressure, high blood sugar or kidney disease patients to eat eggs or be careful to reduce the amount.

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