Salted eggs and preserved eggs are common foods on the table. For example, salted eggs with white porridge, preserved egg porridge, etc. are traditional Chinese breakfast. Cantonese also believe that they have the effect of nourishing yin, clearing away heat, and removing false fire. Salted eggs and preserved eggs are made from fresh eggs marinated by special techniques. What about the eggs that have been made to eat? How do you eat them? Associate Professor Chen Chaogang, Director of Clinical Nutrition at Sun Yat-Sen Memorial Hospital, Sun Yat-sen University, believes that despite salted eggs, The preserved eggs have unique flavors, but in daily life, they should minimize the number of meals, especially for pregnant women and children. When choosing, also pay attention to selecting a reliable quality safety product.
Salty salt is too salty
The nutritional value of salted eggs and fresh eggs is basically the same, but salty eggs are rich in mineral elements such as sodium, calcium, iron, and selenium, which are higher than fresh eggs. In particular, the high sodium content translates into salinity, and each salted egg contains more than 6 grams of salt. The World Health Organization recommends that the daily intake of salt is less than 6 grams per person, and the salt contained in a salted egg may approach or exceed the recommended intake. Long-term high salt intake is the cause of diseases such as hypertension and gastric mucosal damage. Therefore, it is not appropriate to eat or eat salty eggs. If salted eggs are inferior salts during the salting process, they can also cause acute poisoning.
Eat salted eggs, but also pay attention to its quality. In the Chinese Lunar New Year Dragon Boat Festival in 2006, more than 20 people in Shangrao City of Jiangxi Province suffered poisoning symptoms such as vomiting, diarrhea, and soft hands and feet after eating a poisonous salty egg, and two of them died of illness. According to investigations, the salted eggs eaten by poisoning patients are from underground processing plants and are produced and processed with a kind of industrial waste salt containing silicon. If marinated, the salt used is not a “good†salt. As with the above incident, the use of industrial waste containing cesium or other heavy metal elements in the production process would be hazardous to health.
Compared with fresh eggs, the protein content of preserved eggs increased slightly, the fat content decreased slightly, and the loss of B vitamins was relatively large. For example, vitamin B1 decreased by 70%, niacin decreased by 50%, and the mineral elements iron and selenium contained A certain increase.
Preserved eggs can be divided into leaded preserved eggs and unleaded preserved eggs. The former is prepared by mixing lime, soda ash, tea, salt, lead oxide, and other raw materials with water. Adding lead oxide can promote the even and rapid infusion of ingredients, and can also rapidly solidify preserved eggs and facilitate shelling. Due to the great harm of lead, excessive or long-term intake, lead deposited in the body will damage the human nervous system, affecting health. Many manufacturers now replace lead oxide with zinc oxide, make lead-free preserved eggs, and eat relatively safe foods. However, "lead-free preserved eggs" are not lead-free, but lead content is much lower than before. Although it has little impact on the health of adults, it is best for children to eat less or not because children are Lead is very sensitive and its intestinal absorption rate is as high as 50%.
The reason why preserved eggs have a special flavor is because after the action of alkali, the original sulfur-containing amino acids are decomposed to produce hydrogen sulfide and ammonia, together with the odor of the ingredients in the dipping liquid, it produces a unique taste. The color of preserved eggs is due to the protein under the action of strong alkali, the protein part will appear reddish brown or dark brown, and the egg yolk will appear dark green or bright red. Normal preserved eggs, peeled off after the protein was dark brown transparent body, has a certain degree of toughness; metamorphosed preserved eggs, protein is light green, yellowish yolk, poor toughness, loose. Deteriorated or odorless preserved eggs and preserved eggs with broken shells are not edible. The eggs with high lead and copper content will have more spots on the surface of the eggshell. After peeling off the shell, you can also see that the color of the protein part is darker green or occasionally black spots, and should not be purchased. Some of the preserved eggs produced in the traditional way are coated with red clay and straw on the surface of the eggshell. They are not hygienic and are not convenient for judging the amount of lead from the appearance. They are not suitable for purchase. It is recommended that products with complete packaging and marked labels be purchased. .
There are only four or five hundred bacteria on the surface of a clean preserved egg shell, and some soil processing methods produce up to hundreds of millions of bacteria on the shell surface. If these bacteria are attached to preserved eggs, they are prone to poisoning after eating.
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