How to choose pigeon eggs

　　Speaking of pigeon eggs, many people may have seen them. The surface color and shape of pigeon eggs are similar to those of white ones. egg Almost the same, but smaller than an egg, and a little pointy at both ends. Pigeon eggs not only taste good, but are also rich in high protein and vitamins. Long-term consumption can strengthen skin Elasticity, improves blood circulation, has the effects of nourishing the liver and kidneys, replenishing essence and qi, rejuvenating the skin, and whitening. Traces of it can be found even in the royal cuisine of the Qing Dynasty more than a hundred years ago. There are also some records that pigeon delicacies were popular in Yangzhou at that time, and pigeon meat and eggs were commonly used in high-end banquets. There is also a record of the method of making whole simmered pigeon eggs. "The method of simmering pigeon eggs is like simmering chicken kidneys. Dozens of chicken kidneys are boiled until slightly cooked and the membrane is removed. Then they are simmered with chicken soup and seasonings. They are extremely tender." No wonder eating pigeon eggs has become popular in provincial capitals recently.

　　As the saying goes, rare things are valuable. It takes five or six days for a hen to lay an egg, and she eats whole grains. Therefore, the egg whites of pigeon eggs are very delicate and full of texture. Therefore, despite their small size, the price of pigeon eggs may shock you. The price of buying one pigeon egg can almost buy a pound of eggs. Therefore, many unscrupulous merchants on the market take the opportunity to use quail eggs to "make up" and sell them as pigeon eggs in order to make a lot of money.

　　However, it is not difficult for you neighbors to have the "fierce eyes" to identify "cosmetic" quail eggs. As long as you master the following tips, you can easily buy "hard" pigeon eggs.

　　First, look at the appearance. Pigeon eggs are larger than quail eggs, and the two ends of the eggshell are almost symmetrical; no matter how quail eggs are "made up", their size cannot be "made up" as well, and the shape of quail eggs is round on one side and pointed on the other side. Even the surface color of bleached quail eggs is uneven.

　　The second method is to look at the light. Pigeon eggs are like eggs. You can hold them in your hand and look at the light. When the light penetrates, the egg body will be translucent. However, when you look at the "cosmetic" quail eggs, the eggshell will not be translucent because after the spots are corroded, the eggshell is wrapped in a "coat" of chemical components. If you cannot determine based on size, you can also weigh it. Usually there are fifty to sixty quail eggs per pound, and about thirty pigeon eggs. If the number is too different, neighbors should be careful.

　　The third method relies on taste. Basically, you should be able to tell the difference using the above methods. If it doesn't work, then there is the last method - relying on the taste. When pigeon eggs are cooked, the protein is crystal clear, almost transparent, and very tender and smooth, while when quail eggs are cooked, the protein is white.

　　There are many ways to eat pigeon eggs. baby Fresh pigeon eggs can be mixed into rice paste and eaten; the elderly and adults can boil them or cook them into milk pigeon egg syrup; of course, at some banquets, they can be cooked and shelled and eaten with other delicacies.

　　If you want to buy pigeon eggs, you can occasionally see them in some large bird wholesale markets, and the price is about five yuan per egg. After buying it home, the pigeon eggs should be placed in the refrigerator at a temperature of 4 to 8 degrees Celsius, so that they can be stored for about a month.