How to cut eggs do not stick knife

The preserved eggs are made from raw materials such as duck eggs. The most famous are preserved eggs. The preserved eggs have a special white pattern. There is a fragrant smell when they are smelled. The preserved eggs can be cold and boiled, and they can be eaten in any case. , This article will be detailed for everyone.

How to cut eggs do not stick knife

Cut with a line

It is possible to cut with a thread, but it will be slower to cut it; although it can be washed in advance, the small wool on the wire will be stained on the preserved egg more or less, and after all, it is not very hygienic;

Knife with water cut

After peeling the preserved egg, put it on the cutting board, hold it steady, and hold the knife in the other hand, and let the knife cover the cool water, and then perform the reciprocating cutting action on the preserved egg. Each knife is a sawing action. You can't cut it all in the end, otherwise it's easy to chop. This is a very good method. After the knife is cut into water and cut, it is quick and neat and looks good. It is also very hygienic. However, it is not appropriate for some people who demand absolute taste. Because water affects the taste of preserved eggs;

Knife with seasoning

Because preserved eggs often use vinegar as a seasoning, sticking with vinegar will not affect the taste, but it will also maintain the neatness and hygiene of the preserved eggs. If you don't like vinegar, you can change it into soy sauce and oil. Or some other liquid seasoning Oh. This method is good, try it quickly.

Egg cutter

If you have an egg-clearing device at home, it would be better if you only need to cut a pineapple egg in two steps: put the egg into the egg-cutting device and press it down. OK! It's that simple!

Egg-cutting devices are sold on the Internet and in large-scale supermarkets. Prices range from a few blocks to hundreds of dollars, picking your favorite and practical ones.

The disadvantage of eating preserved eggs

The preserved eggs contain a small amount of lead, often lead to lead poisoning, and there are no obvious disadvantages and effects when eating too much, but I am afraid that there is no benefit to the body. If there is no harm in the stuff, we should eat it properly, but I will eat more. Harmful, Confucius's golden mean is still very reasonable, preserved eggs often eat something else to eat less naturally, it is easy to induce malnutrition, it is recommended not to eat or eat preserved eggs.

How to eat preserved eggs

The first to eat pine flower eggs with ginger vinegar juice, not only can use gingerol and acetic acid to neutralize the alkaline, remove alkali and astringent taste, but also can use volatile oil and acetic acid contained in ginger vinegar, destroy the egg used in the production of A poisonous substance, Huangdan powder, and harmful substances produced during the decomposition process of the egg protein.

How to distinguish the egg

Appearance identification

Observe whether the appearance is complete, whether there is damage, mildew, etc. You can also use your hand to move, feel its elasticity, or listen to its sound by shaking the egg. Good quality preserved eggs have a complete, mud-like package with no mildew, and the eggshell is intact without breakage after stripping; peeling is elastic; there is no turbulence when shaking. Poor quality preserved eggs are damaged or mouldy; after stripping, the shells are spotted or broken, leaking, and some contents have been contaminated; after the shaking, there is water buzzing or feeling light.

Illumination identification

After the preserved eggs are removed from the package, they are identified according to the light transmission method of the fresh eggs, and the color, solidification state, and the size of the air chamber are observed. The contents of poor preserved eggs do not solidify, they are like water samples, and the air chambers are large.

Taste its taste

The whole preserved egg has solidified, non-sticky shell, clean and elastic, translucent brownish yellow, and pine-like texture. When the egg is longitudinally sectioned, it can be seen that the egg yolk is light brown or light yellow and the center is relatively thin. Poorly preserved eggs have pungent odor or musty taste.

Food flavoring

Tartaric Acid, Vanillin, Menthol, Menthol Crystal, Flavoring agent, Baking powder

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