Recently, the National Ministry of Health announced the results of its sanitary supervision and random inspections of commercially sold preserved eggs. Fifteen enterprises have been reported for producing pine-patterned eggs with lead content that severely exceeds national standards. Furthermore, Chengdu has recently experienced serious incidents of "problematic preserved eggs" damaging health and even endangering consumers' lives. Relevant experts have reminded consumers not to buy spoiled eggs, especially those from unknown street vendors, to avoid harming their health and endangering their lives. 1. Appearance Identification.
Observe its appearance for completeness, checking for any damage, mold spots, etc. You can also pick it up to feel its elasticity or shake the egg to listen to the sound. High-quality preserved eggs have a complete, intact mud-like coating without mold. After removing the coating, the shell is also intact and undamaged. The peeled egg is elastic; when shaken, there is no sloshing sound. Inferior preserved eggs have a damaged, incomplete, or moldy coating. After removing the coating, the shell may have spots, or be broken or leaking, and in some cases, the contents may be contaminated. When shaken, there is a watery sloshing sound or it feels unusually light. 2. Translucent Light Inspection.
After removing the coating from the preserved egg, inspect it using the translucent light method used for fresh eggs, observing the internal color, state of coagulation, and the size of the air chamber. Inferior preserved eggs have non-coagulated, water-like contents and a very large air chamber. 3. Taste.
High-quality preserved eggs are fully coagulated, do not stick to the shell, are clean and elastic, and appear semi-transparent with a brownish-yellow color and a pine-patterned texture. When cut lengthwise, the yolk is light brown or light yellow, with a softer center. Inferior preserved eggs have a pungent, foul odor or a moldy smell.