Preserved egg taste not to eat more 
 
 
Peng Yongjiang The second affiliated hospital of zhengzhou university 
 
 
China's traditional Chinese medicine to 

        Preserved eggs, or preserved egg, is a savory food, after eating convenience, the taste is unique, loved by everyone. At the same time, preserved egg or some food, important material of porridge, such as the thousand-year egg congee, preserved egg tofu, preserved egg clip acid ginger, etc. However, it is important to note that occasionally eat preserved egg is harmless to the body, but if a large amount of consumption of preserved eggs, often give adverse impact on health. 
 
        Preserved eggs are produced by fresh eggs and fresh duck eggs. The raw material for production of preserved eggs are mainly mixed soda ash, lime, salt, tea, etc. Production process, in order to make the protein in fresh eggs quickly condensation and hulled, also need to add some yellow lead powder, it contains a lot of lead oxide. As a result, made of preserved egg is contains a certain amount of lead. If a large amount of consumption of preserved eggs, often can cause lead poisoning, the main symptoms of insomnia, inattention, hyperactivity, anemia, joint pain, slow thinking, severe cases may appear mental decline and brain dysfunction. At the same time, the lead in the body will replace calcium, which affect the absorption of calcium, calcium deficiency symptoms. 
 
        In addition, because children particularly sensitive, to lead in the intestinal absorption can be as high as 50%, plus the children every organ in the growth, metabolism is not perfect, very easy to form the accumulation of lead in the body, thus cause chronic poisoning, affect the mental development, therefore, children should eat less or even do not eat egg. 
 
        Even though we occasionally eat preserved egg, should also pay attention to how to eat it, a lot of people like cold preserved egg, even will be preserved egg eaten after peeling, in fact, it is not very sanitary. Because, even clean preserved eggs, there are still about 500 bacteria on the shell, and dirty preserved egg, carrying the number of bacteria could be as high as hundreds of millions of, these bacteria can pass the eggshell into the egg, so pollution preserved egg. In general, preserved eggs for dark brown, transparent and resilient, and contaminated eggs into light green, due to the poor toughness very easy to loose. The contaminated eggs mainly contain salmonella, people may cause inflammation of the intestinal mucosa after eating and produce highly toxic endotoxin, make the person produces headache, dizziness, nausea, vomiting, abdominal pain, diarrhea and other symptoms. 
 
        Therefore, consumption of preserved egg, can wash the preserved eggs peel, it first and then under the high temperature of 70 ℃ above steam for 5 minutes, then cool after eating. At the same time, appropriate to add some vinegar, ginger, garlic, etc., can not only remove the preserved egg astringency, enhance the taste, also can sterilization, improve health.
 
 
 
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