The Effect of Chemical Preservation of Eggs upon the Stability of their Vitamin Contents

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Abstract
The investigations pertain to "Pidan," Chinese preserved eggs prepared as follows Fresh ducks'' eggs are washed and then coated with a mixture of slaked lime, salt, pure soda, and straw ash made into a paste with water. Crocks are filled with the eggs, sealed with moist clay, and stored for about 1 month, after which they are ready for the table. The egg material is now coagulated, the yolk a grayish green color and the white of a deep coffee brown color, with a peculiar piquant lime taste and a marked ammoniacal odor. Tests on young rats proved that eggs thus treated retained a full vitamin A and vitamin D content, while vitamin B was practically completely destroyed.

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