Preserved eggs, also known as Songhua Eggs, Change Eggs, etc., are processed egg foods invented by the Han people in my country, and they are also a kind of food unique to China. The main raw material is duck eggs. The taste is fresh, smooth and refreshing, with slightly salty, unique color and fragrance. Songhuadan is not only loved by domestic consumers, but also enjoys a high reputation in the international market.
Preserved eggs have a special flavor and can also promote appetite. It is not only a delicious delicacy, but also has certain medicinal value, which can cure eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. Although preserved eggs are good, they are always polarized. People who love it love it, and people who don't like it don't even want to look at it. But one thing everyone is really curious about is how did the "snowflakes" on the preserved eggs come from?
Why is it called Songhua preserved egg? Because of the formation of needle-like crystals in the egg white cortex, it is called pine flower. Where did Songhua come from? It turns out that some alkaline substances, such as lime, potassium carbonate, sodium carbonate, etc., are specially added to the mud during manufacturing. They pass through the pores in the eggshell and combine with amino acids to form amino acid salts. These amino acid salts are insoluble in protein, so they crystallize out in a certain geometric shape, forming beautiful pine flowers.
So the "snowflakes" we see are exactly the crystals of amino acid salts. In addition, it is precisely because a lot of protein in the yolk of Songhua eggs is broken down into amino acids, so the yolk of Songhua eggs is much fresher than the yolk of ordinary eggs.
Although Songhua Eggs are rich in nutrition and delicious, they are too alkaline, so they should not be eaten more. The reason for the ammonia smell of some songhua eggs is that ammonia is produced by complex reactions such as the decomposition of amino acids. It is recommended to add some old vinegar when eating songhua eggs. The vinegar can sterilize and neutralize a part of the alkaline of the songhua eggs, making it more delicious. taste.
