Three-coloured eggs

Our daily protein acquisition comes mostly from eggs from a variety of different species of poultry, and in order to preserve them better and longer, wise ancients have invented ways that, after time-injecting magic, have acquired a new and different taste. Salt, which is the most common source of food preservation in ancient times, happens once it meets the duck egg, and the salt from the outside of the egg penetrates into the egg, through the eggs' shells, the shell membranes and the yolk membranes, and the water from the eggs continues to see, and the salt from the salt and the water seepage changes the quality and the flavor of the egg, and the salt from the salty oil is born. Another egg that is transformed by the magic of time is one of the foods most feared by foreigners, the eggs. It was born as a result of the confluence of protein decomposition amino acids with artificially added alkaline substances. Skinned eggs, black and bright, with white pine flowers on them, are also called pine eggs。