Can preserved eggs be steamed?

Preserved eggs can be steamed, and hotels are steamed. But you'd better eat less. No matter who eats as little as possible, pregnant women should try not to eat. Lead-free also has lead, and lead only meets national standards.

How to eat preserved eggs:

1. Eating preserved eggs with ginger vinegar juice can not only neutralize the alkalinity with gingerol and acetic acid to remove the astringency of alkali, but also use the volatile oil and acetic acid contained in ginger vinegar juice to destroy a toxic substance used in the production of preserved eggs, namely, plumbum preparatium powder, and substances harmful to human body generated during the protein decomposition of preserved eggs.

How are preserved eggs made?

Preserved egg is a unique processed egg in China, and it is also an alkaline food. Salt, tea and alkaline substances (such as quicklime, plant ash, sodium carbonate, sodium hydroxide, etc. ) are all materials needed for preserved eggs. Preserved eggs have a special flavor because the original thioamino acids are decomposed by strong alkali to produce hydrogen sulfide and ammonia, which, together with the smell of ingredients in the impregnation solution, produces a unique flavor. The color of preserved eggs is due to the fact that under the action of strong alkali, the protein part of protein will be reddish brown or dark brown, and the yolk will be dark green or orange red. Sometimes the yolk is yellow, which means that this preserved egg may not be very fresh, so it is best not to eat it!

Nutritional value of preserved eggs

The nutritional components of preserved eggs are quite similar to those of ordinary eggs, and the curing process has experienced the action of strong alkali, so protein and lipids are decomposed, which is easier to digest and absorb, and cholesterol is reduced. It is cured with iron agent, so the iron content is also high. However, vitamin B and essential amino acids were destroyed.

Does preserved egg contain lead?

In the traditional preserved egg making process, heavy metals such as lead or copper are often added to the dipping solution to solidify protein. According to the regulations of Taiwan Province Provincial Health Department, the lead content of preserved eggs should not exceed 2ppm, and the copper content should not exceed 8ppm. Moreover, agricultural administrative units also help manufacturers to produce excellent preserved eggs, so that the lead content does not exceed 0.3ppm and the copper content does not exceed 5ppm. Therefore, most of the soaking solutions of qualified manufacturers do not add heavy metals or have little content.

Are preserved eggs more nutritious?

Songhua preserved eggs are characterized by white needle-like crystals in protein, which some people think are particularly nutritious. This is because iron phosphate is added in the processing. Therefore, compared with ordinary preserved eggs, only the iron content is higher, and there is no difference in other nutrients.