Why do eggs get bad and how many days do eggs get.

Because there are tiny pores in the egg shell, some microorganisms can enter through these pores, and after a long time, the microorganisms will use the protein and other nutrients in the eggs to ferment, and then produce odorous gases, and the moisture in the eggs will gradually be consumed by microorganisms, and it has become like that recently. Therefore, eggs, the fresher you eat, the better, and you can also put them in the refrigerator, because the cold environment will inhibit the growth of microorganisms.

There are pores on the egg shell for breathing, and the eggs we eat daily are soaked in lime water to block the stomata, but after all, there will be stomata that are not blocked, and after a long time, a large amount of air will enter after a series of oxidation reactions.

Substances such as protein in eggs are denatured to produce substances such as hydrogen sulfide, which have a foul smell. The egg yolk is adsorbed on the inner surface of the eggshell for a long time, and the viscosity will increase after the reaction, and the color will change.

The process by which the skin of the egg is porous, causing the protein in the egg to come into contact with the air and spoiling the egg: when the egg is stored for too long or has cracks, the bactericide in the egg white is gradually reduced. Bacteria that invade eggs through pores or cracks in the eggshell can multiply in large numbers, producing methane, nitrogen, ammonia, carbon dioxide, etc.

These substances are responsible for the rotten smell of eggs. Even after cooking, amines, nitrites, and bacterial toxins in rotten eggs are still present, and they can cause nausea and vomiting after eating. Eating too many rotten eggs can also induce cancer because nitrite and bacterial toxins are human carcinogens.

Therefore, after the egg has changed its flavor, it can no longer be eaten.

Eggs that turn bad are caused by the growth of bacteria in the eggs. The protein in eggs contains sulfur, and bacteria will produce hydrogen sulfide in the process of reproducing with protein, so there will be a foul smell.

Eggs, also known as chicken eggs and chickens, are eggs laid by hens, which have a hard shell on the outside and air cells, egg whites and yolks inside. Rich in cholesterol and nutritious, an egg weighs about 50 grams and contains 7 grams of protein. The amino acid ratio of egg protein is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, the nutritional value is very high, and it is one of the foods commonly eaten by humans.

Usually at a temperature of 2

5 In the case, the eggs can be stored for about a month, 15 days at room temperature in winter and 10 days at room temperature in summer

Sky. In addition, it should be noted that many people like to store eggs after washing, in fact, this will destroy the original outer eggshell membrane of the egg, so that bacteria and microorganisms can enter the egg smoothly, and accelerate the deterioration of the egg.

Marinate for 28 days.

Ingredients: eggs, Sichuan peppercorns, spices, cinnamon, cumin, salt and water.

4. Formula: Formula 1: 5000 grams of eggs, 100 grams of Sichuan pepper, 100 grams of ingredients, 50 grams of cinnamon, 50 grams of cumin, 750 grams of salt, 2000 grams of water.

Recipe 2: 5500 grams of eggs, 120 grams of Sichuan pepper, 120 grams of ingredients, 60 grams of cinnamon, 60 grams of cumin, 880 grams of salt, 2500 grams of water.

How to make it: Method 1:

1) Boil the eggs first;

2) Place the hard-boiled eggs in a constant temperature container of 38 42 and ferment for 28-32 hours

3) After the fermented eggs are cooled at room temperature, they are placed in a pickling container;

4) Boil the pepper, ingredients, cinnamon, cumin, salt and water for 20 minutes, pour the soup into the pickling container after cooling, and marinate for 25-30 days.

Method 2: 1), boil the eggs first;

2) Place the hard-boiled eggs in a 40-temperature container to ferment for 30 hours;

3) After the fermented eggs are cooled at room temperature, they are placed in a pickling container;

4) Boil the pepper, spices, cinnamon, cumin, salt and water for 20 minutes, pour the soup into the marinating container after cooling, and marinate for 28 days.

When eggs stink, dihydrogen sulfur is produced, which is a gas that smells like rotten eggs. This gas is very toxic. Many people smell it and think it's really rotten eggs, but it's not.

This gas is colorless at room temperature, which is easy to ignite and cause **. This is a very dangerous gas that can cause serious injury if mixed with air.

Rotten eggs are fresh eggs that have been kept for too long, the bactericidal components in the egg whites gradually disappear, other microorganisms enter the eggs, the eggs are destroyed, and eventually they begin to rot and stink, which is a process that constantly consumes nutrients. So, the reason why rotten eggs are bad is because the eggs are broken and the bacteria inside end up producing amines like ammonia, methylamine, or other substances, so they stink.

Some people are concerned about whether rotten eggs are poisonous. In fact, they can rest assured that while rotten eggs are said to be disgusting and smelly, they are actually non-toxic. If you find rotten eggs, you can throw them away in time.

Although rotten eggs smell bad, some people like to eat rotten eggs. Although rotten eggs are said not to cause poisoning, there may be some hidden dangers, so it is best not to eat them.

It has something to do with the hot weather.

The weather is hot, and after the egg spoils, the stinky gas expands, so it bursts. Satisfied!

Rotten eggs contain a large number of pathogenic bacteria and harmful microorganisms, if the eggs are contaminated by rotten egg liquid, then you can rinse off the pollutants on the surface of the eggs with water, the eggs are protected by egg shells and inner membranes, and the rotten egg liquid will not pollute the inside of the eggs in a short time, but you have to eat them quickly, otherwise the eggs will deteriorate and break down after a long time.

Egg stink is due to bacteria invading the egg to multiply in large quantities, resulting in deterioration, so that the eggshell is broken due to the expansion of hydrogen sulfide gas inside, and the mixture in the egg is gray-green or dark yellow, with a foul smell, then the egg is not edible, otherwise it will cause bacterial food poisoning.

Sticky shell eggs due to storage time is too long, the yolk membrane from tough to weak, egg yolk close to the eggshell, if the local red can still be eaten, but the egg membrane is close to the eggshell does not move, the skin is dark black, and there is a peculiar smell, it is not suitable to eat.

Due to the violent oscillation of transportation, the yolk membrane of the egg yolk is ruptured, resulting in mechanical yellowing, or the storage time is too long, and bacteria or molds invade the egg body through the eggshell pores, which destroys the protein structure and causes the egg liquid to be loose and turbid. If the yellowing is not serious, there is no peculiar smell, and it can still be eaten after high temperature treatment such as decoction, but if the bacteria multiply in the egg, the protein has been denatured, and it cannot be eaten if it has a foul smell.