Why are preserved eggs yellow after opening? Is it bad?

Yellow preserved eggs are not bad, but the difference in production technology. Comparatively speaking, the taste of yellow preserved eggs is relatively light, which is also acceptable to most netizens. However, most black preserved eggs are preserved by pine flowers, and more alkaline ingredients will be added in the production, which can bring salty taste to preserved eggs. If you go deep into the eggshell, it will form a pine-like appearance.

The reason that affects the deterioration of preserved eggs is the PH value of the eggs themselves. When eggs are discharged, the PH value of protein is about 7.5, and it will gradually rise to about 9.5 after being stored at room temperature for one week, and the PH value of yolk is between 5 and 6.

Extended data:

Precautions:

1 and preserved eggs contain lead. According to the content of lead in preserved eggs, there are preserved eggs with lead and preserved eggs without lead. The so-called lead-free preserved egg means that the lead content in each 1 kg preserved egg is less than 3 mg. Therefore, lead-free preserved eggs are relative, not absolutely lead-free.

2. Too much lead intake by human body will affect the function of nervous system, while too much lead-containing food intake by children will affect the development of nervous and skeletal systems, especially the development of bones and teeth. Babies who eat contaminated preserved eggs may also cause gastrointestinal inflammation.

3. It is best for lactating women not to eat preserved eggs, because harmful components such as lead contained in preserved eggs will be absorbed by lactating mothers and secreted into the milk. These harmful components will enter the baby's body after sucking the milk, affecting the baby's healthy growth.

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